Creamy Cajun Shrimp Soup

This creamy Cajun Shrimp Soup has the flavor of gumbo but is less time consuming to make!

This cozy shrimp soup was our dinner on New Year’s Day. It was a meal without much fanfare. I mean, the soup was really good, but it wasn’t eaten like a holiday dinner. In fact, we ate it at the coffee table with my brother-in-law while taking turns playing a ridiculous video game. New Year’s just isn’t a big deal at our house. I did make the Black Eyed Pea Dip in an attempt to insure our good luck in the coming year, but generally I don’t care about staying up until midnight on December 31st or doing anything special on New Year’s. It’s more of a day to feel sad that Christmas is officially over, take down the Christmas tree, and, in this case, console myself with wine, soup, and video games. What do you do for New Year’s? Of course, this spicy, creamy shrimp soup can be enjoyed any time of year. It’s similar to gumbo, but it doesn’t have a dark roux, contains milk, and has the rice cooked right in. If you want the taste of gumbo on a weeknight, this soup is a good bet! It’s great leftover for lunches too.  

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Creamy Cajun Shrimp Soup

This creamy Cajun shrimp soup has the flavor of gumbo but is less time consuming to make!

Votes: 5
Rating: 3.8
You:

Rate this recipe!

Course

Main

Cuisine

Cajun

Prep Time

5 minutes

Cook Time

40 minutes

Servings

MetricUS Imperial

Ingredients

• 3 tbsp. butter
• 1 onion diced
• 4 ribs celery diced
• 1 green bell pepper seeded and diced
• 4 cloves garlic minced or crushed
• 1 tsp. Cajun seasoning
• 3 tbsp. all purpose flour
• 4 c. reduced-sodium chicken broth
• 1 c. uncooked long grain white rice
• 1 c. milk
• 1 lb. thawed peeled shrimp (if using large or jumbo shrimp, cut them into bite-sized pieces)
• hot sauce or cayenne pepper to taste

Course Main Cuisine Cajun Prep Time 5 minutes Cook Time 40 minutes Servings MetricUS Imperial Ingredients 3 tbsp. butter 1 onion diced 4 ribs celery diced 1 green bell pepper seeded and diced 4 cloves garlic minced or crushed 1 tsp. Cajun seasoning 3 tbsp. all purpose flour 4 c. reduced-sodium chicken broth 1 c. uncooked long grain white rice 1 c. milk 1 lb. thawed peeled shrimp (if using large or jumbo shrimp, cut them into bite-sized pieces) hot sauce or cayenne pepper to taste

Votes: 5 Rating: 3.8 You: Rate this recipe!

Instructions

1. Melt butter in a large soup pot over medium-high heat. Add onion, celery, bell pepper, and Cajun seasoning. Saute until vegetables are starting to get tender, about 7 minutes. Stir in garlic, and cook a minute longer.
2. Stir in flour until vegetables are coated. Stir in the chicken broth about 1/2 cup at a time, stirring until smooth before adding more. Once the mixture is liquidy instead of pasty, you can pour the rest in all at once and stir well. Bring to a low boil.
3. Stir in rice, reduce heat to a simmer, and cover. Cook 20 minutes, stirring once or twice during cooking making sure to scrape any rice off the bottom of the pan.
4. Turn heat back to medium, stir in milk, and bring back to a simmer. Add shrimp, and cook, stirring often, for about 5 minutes or until shrimp are pink and cooked through. Remove from heat and serve immediately to avoid overcooking the shrimp. Add hot sauce or cayenne pepper to the whole pot or individual servings to suit your taste.

Recipe Notes

Remember that Cajun seasoning contains salt, so use hot sauce or pepper to increase the heat without making your soup too salty.

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