Creole Shrimp and Artichoke Heart Soup

For many years Kirk Evans, my first cousin, was an executive chef at a restrauant on the North Shore of Lake Pontrachain about an hour drive from New Orleans. He is an amazing Creole cook and always made great dishes for the holidays when we went to visit with our family. One of my favorites was a creamed seafood and artichoke heart soup, delicate but flavorful. I have made a rendition of that in this recipe. It does not really approach his because he made up a special spice concoction that I do not know the ingredients for and he put in lots of fresh seafood including shrimp and lump crab meat. We use Chef Paul Prudhomme’s special seafood seasoning but it does not come close in flavor to Kirk’s special recipe and I buy frozen shrimp. Just not the same. I add creamed corn because my daughter loves it in soup and mild green chilies because Lew loves them. Keep the family happy.

Making the Stock
When Lew makes mashed potatoes he always saves the water from cooking them, cools it and puts in a plastic bag in the freezer for soups. I used about 2 cups of this potato stock. Lew peeled the shrimp then boiled these shells then strained that broth and added to the stock, it make about 1 and ½ cups. Then we added 2 cups chicken stock, 6 cups of water, and 2 cups of white sauce. To make the white sauce melt 5 tablespoons of butter and stir in 5 tablespoons of plain flour mixed together in a light reaux. When creamy blend with 2 cups of milk with a whisk.

The total liquid for the soup comes to about 12 cups. Use more or less of chicken stock, milk, and shrimp stock. The less water the more flavorful the stock will be...and the higher in calories.


Assembling the Soup, it is not as complicated as it sounds:

Put all the different types of stock in a 2 quart soup with out the cream sauce (do not add the cream sauce; keep in reserve to add after the vegetables and noodles are almost done.

Add to the clear stock the seasoning, potatoes, and noodles:
• 2 small potatoes chopped in small squares
• 2 cups of small egg noodles
• 2 to 3 Tlb. of Chef Paul Prudhomme’s seasoning for Salmon or other sea food (Do not use Ole Bay, that is too strong)
• 1 tsp. salt (some of other ingredients have salt in them so taste as you add ingredients
• 1 tsp. black or white pepper (I like to see the black pepper in my soup)
• 1 tsp. parsley flakes (fresh is better if you have it)
• 1 tsp. garlic dried or 3 fresh garlic buds chopped fine
• 2 bay leaves (what gives it the New Orleans taste)
• 1 small can chopped green chilies

You want to keep the soup delicate and not overwhelmed with spices.
Cook the potatoes and the noodles till they are el dente or almost done.

Add the 2 cups of white sauce and whisk into the clear stock with the potatoes and noodles.

After is looks good and creamy add the other vegetables:

• 1 or 2 cans artichoke hearts coarsely chopped (depending on how much you like artichokes)
• 8 small onions that come in a jar chopped coarsely (they are nice and mild and no crying)
• 1 can cream corn

When to add the shrimp:
When the whole mixture comes to a simmer add a minimum of 24 ounces of fresh or frozen shrimp. If using unpeeled shrimp, place the shells in water just to cover and boil shells for about 10 minutes. Strain the liquid into the soup broth. This really improves the flavor. The soup is even better if you add lump crab or claw met. Do not let the soup come to a boil. Simmer for a few minutes until the shrimp are done. Should only take about 10 to 15 minutes. Taste shrimp for doneness and seasoning adding more salt or pepper as needed.

This should make about ½ gallon, an ample amount for 8 servings. Serve with French bread sliced at an angle lathered with olive oil, garlic, and Parmesan cheese. We put the Tabasco on the table so guests can add the amount they are comfortable. Lew and I like a lot but be kind to your friends who may not have grown up with that stuff.