Shrimp Creole Soup with Bacon and Cheddar Dumplings

• Meat

  • 4 slices Bacon

• Produce

  • 2 Bay leaves
  • 1 cup Bell pepper
  • 1 cup Celery
  • 4 cloves Garlic
  • 3/4 cup Green onion
  • 1 cup Onion
  • 1 tsp Thyme
  • 1 (28 ounce can Tomatoes

• Canned Goods

  • 4 cups Chicken broth

• Condiments

  • 1 tbsp Fish sauce
  • 1 tbsp Tabasco sauce
  • 1 tbsp Worcestershire sauce

• Baking & Spices

  • 1/2 tsp Baking soda
  • 1/4 cup Cornmeal
  • 1 tbsp Creole seasoning
  • 1 cup Flour
  • 1 Salt

• Dairy

  • 2 tbsp Butter
  • 1/2 cup Buttermilk
  • 1/2 cup Cheddar cheese

• Other

  • 1 pound shrimp, shelled and deviened

Found on closetcooking.com

Description

Ingredients

• 4 slices bacon
• 1 cup onion, diced
• 1 cup celery, diced
• 1 cup bell pepper, diced
• 4 cloves garlic, chopped
• 1 teaspoon thyme, chopped
• 1/4 cup flour (or rice flour)
• 4 cups chicken broth (or shrimp broth)
• 1 (28 ounce) can diced tomatoes (or 4 cups fresh tomatoes, diced)
• 1 tablespoon creole seasoning
• 2 bay leaves
• 1 tablespoon TABASCO sauce
• 1 tablespoon Worcestershire sauce
• 1 tablespoon fish sauce
• 3/4 cup flour (or rice flour)
• 1/4 cup cornmeal
• 1/2 teaspoon baking soda
• 2 tablespoons butter, melted
• 1/2 cup buttermilk (or milk)
• 1/2 cup cheddar cheese, shredded
• 1/4 cup green onions, sliced
• 1 pound shrimp, shelled and deviened
• salt, pepper and cayenne to taste
• 1/2 cup green onions, sliced

Directions

• Cook the bacon in a large sauce pan until crispy and set aside.
• Add the onion, celery and peppers to the sauce pan and cook in the bacon grease over medium-high heat until tender and slightly golden brown, about 5-7 minutes.
• Add the garlic and thyme and cook until fragrant, about a minute.
• Sprinkle in the flour and cook, stirring, for 2-3 minutes.
• Add 1/2 cup of the broth and deglaze the pan by scraping up the brown bits on the bottom of the pan with a wooden spoon while the broth simmers.
• Add the remaining broth, the tomatoes, creole seasoning, bay leaves, TABASCO sauce, Worcestershire sauce and fish sauce, bring to a boil, reduce the heat and simmer for 10 minutes.
• Mix the flour, cornmeal, baking soda, butter, buttermilk, cheddar cheese and green onions along with the reserved bacon and drop 1 tablespoon balls of the dough into the soup before letting them cook for 10 minutes, flipping the dumplings and letting them cook another 10 minutes.
• Add the shrimp and cook until they just turn pink, about 3 minutes before seasoning with salt and pepper to taste and serving garnished with green onions.

Nutrition