Southwestern Spicy Seafood Soup

Woohoo it's finally cold here! I say cold, but I mean comfortable...High today is 56 degrees F, but it won't last long since it's supposed to be back in the 70's on Sunday.

Putting me in the spirit of cooler weather I decided to make a soup last night to welcome the cold front. My dad came up with this recipe and if you like seafood and spice this is a good mix for you.

Southwestern Spicy Seafood Soup

(Serves 4)

Soup:

1 cup cooked rice
2 (14 ounce) cans of vegetable broth
1 tablespoon Old Bay Seasoning
½ teaspoon garlic salt
1 tablespoon Mrs. Dash Seasoning
½ tablespoon chili powder
1 teaspoon Buddy’s Blends Original Seasoning
1 bunches green onion tops
1 tablespoon celery flakes
1 pound flounder fillets or any fish of choice
1 pound of cleaned boiled small shrimp
2 heaping teaspoons cornstarch
½ teaspoon dry roux mix
¼ cup chopped cilantro

Crackers:

4 flour tortillas

Butter flavored cooking spray

Cajun Seasoning

Soup: In the stockpot, add broth (reserve ½ cup), Old Bay, garlic salt, Mrs. Dash, chili powder, Buddy’s Blends Original Seasoning, green onion tops, celery and flounder. (Note seasoning can be adjusted to the amount of spice you want to acquire.) Bring to a rolling boil. Boil for approximately 20 minutes stirring occasionally making sure that the flounder fillets break up completely. Reduce the heat and add the shrimp. Mix the remaining vegetable broth with the cornstarch and dry roux mix. Add the chopped cilantro. Stir with a slotted spoon until the soup has thickened, approximately 5 minutes.

Crackers: Preheat oven to 300 degrees. While the soup is boiling, place tortillas on a cookie cooling rack and put the wire rack on a cookie sheet. Spray the tortillas with the cooking spray and sprinkle with a liberal amount of seasoning. Bake for 20 minutes or until hard and dry. You can precut the tortillas or break the baked tortillas into a free form shape. This makes a good compliment to the soup.