In a medium bowl, stir the mixture together. Store the soup mix in an airtight container.

Cajun Corn and Shrimp Soup

1/2 cup butter
1 medium onion, chopped
1/4 cup flour
1 tablespoon Cajun Corn and Shrimp Soup Mix
3 cups boiling water
3 cups fresh corn kernels, scraped from the cob,
or equivalent frozen defrosted corn
3/4 pound medium shrimp, peeled and deveined
1/2 cup heavy cream

In a 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.