Name: Shrimp Creole Soup with Bacon and Cheddar: A Southern Delight
Ingredients: 4 slices bacon, chopped; 1 medium onion, finely diced; 1 celery stalk, finely diced; 1 green bell pepper, finely diced; 3 cloves garlic, minced; 1 can (14.5 ounces) diced tomatoes; 4 cups chicken broth; 2 teaspoons Creole seasoning; 2 bay leaves; 1 tablespoon Worcestershire sauce; 1 teaspoon hot sauce (adjust to taste); 1 pound large shrimp, peeled and deveined; Salt and freshly ground black pepper, to taste; Chopped green onions, for garnish; 1 cup all-purpose flour; 1/2 cup yellow cornmeal; 1 tablespoon baking powder; 1/2 teaspoon baking soda; 1/2 teaspoon salt; 2 tablespoons cold unsalted butter, cut into small pieces; 1/2 cup shredded sharp cheddar cheese; 2 green onions, finely chopped; Cooked bacon pieces (reserved from soup preparation); 3/4 cup buttermilk

Ingredients

Scale

For the Soup:

4 slices bacon, chopped

1 medium onion, finely diced

1 celery stalk, finely diced

1 green bell pepper, finely diced

3 cloves garlic, minced

1 can (14.5 ounces) diced tomatoes

4 cups chicken broth

2 teaspoons Creole seasoning

2 bay leaves

1 tablespoon Worcestershire sauce

1 teaspoon hot sauce (adjust to taste)

1 pound large shrimp, peeled and deveined

Salt and freshly ground black pepper, to taste

Chopped green onions, for garnish

For the Bacon-Cheddar Dumplings:

1 cup all-purpose flour

1/2 cup yellow cornmeal

1 tablespoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

2 tablespoons cold unsalted butter, cut into small pieces

1/2 cup shredded sharp cheddar cheese

2 green onions, finely chopped

Cooked bacon pieces (reserved from soup preparation)

3/4 cup buttermilk

Cook Mode Prevent your screen from going dark

Instructions

Step 1: Prepare the Base

In a large pot, cook the chopped bacon over medium heat until crispy. Remove the bacon and set aside, leaving about 2 tablespoons of bacon grease in the pot.

Add the onion, celery, and bell pepper to the pot. Sauté for about 5 minutes until the vegetables become soft and fragrant.

Stir in the minced garlic and cook for another 30 seconds.

Step 2: Build the Creole Broth

Add the diced tomatoes (with their juices), chicken broth, Creole seasoning, bay leaves, Worcestershire sauce, and hot sauce. Stir well to combine.

Bring the soup to a gentle simmer and let it cook for about 20 minutes, allowing the flavors to meld together.

Step 3: Make the Dumplings

In a mixing bowl, whisk together the flour, cornmeal, baking powder, baking soda, and salt.

Cut in the butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs.

Stir in the cheddar cheese, green onions, and reserved bacon pieces.

Gradually add buttermilk, mixing until a soft dough forms.

Step 4: Cook the Dumplings

Drop spoonfuls of the dumpling dough onto the surface of the simmering soup. Cover the pot and let them cook for 15 minutes without lifting the lid.

Step 5: Add the Shrimp

Stir the shrimp into the soup and let them cook for about 3-5 minutes, just until they turn pink and opaque.

Remove the bay leaves and discard them.

Step 6: Serve

Ladle the soup into bowls, making sure each serving gets a dumpling or two.

Garnish with chopped green onions and extra shredded cheddar if desired.

Serve hot and enjoy!