1/2 teaspoon salt
1/2 teaspoon cayenne pepper
1 tablespoon sweet paprika
2 3/4 teaspoons garlic powder
2 teaspoons ground black pepper
1 1/2 teaspoons onion powder
1 1/2 teaspoons dried oregano
1 1/2 teaspoons dried thyme
5 vegetable bouillon cubes, crumbled
Layer all ingredients in a large cone-shaped bag, Jar, or Vacuum Seal bag; seal & attach a tag with directions. If desired, Decorate Jar/Cone/Bag for what-ever occasion it was created for.
Cajun Corn and Shrimp Soup (serves 8):
1/2 c. butter
1 medium onion chopped
1/4 cup flour
1 tbl. soup mix
3 c. boiling water
3 c fresh corn kernels
3/4 pound medium peeled and de-veined shrimp
1/2 c. heavy cream.
In large saucepan,
melt the butter and add the chopped onion. Saute for 3 minutes. Add the flour, and cook, whisking constantly. Stir the soup mix into the flour and gradually add the boiling water, whisking until the mixture is thick.
Add the corn and shrimp and simmer for 5 minutes, or until the shrimp are pink.
Whisk in the heavy cream. Continue to cook over low heat, until the soup is heated through.