Clays Cajun Seafood Soup Recipes

EASY JAMBALAYA SOUP

Steps:

• Heat the olive oil in a large stockpot or dutch oven over medium-high heat. Add the sausage and chicken and sauté until lightly browned (approx. 3-4 minutes), stirring occasionally.
• Add the onion, bell pepper, celery and green onions and sauté until the onions are translucent (approx. 4-5 minutes).
• Add the garlic, creole/cajun seasoning, oregano and thyme and sauté for 30-60 seconds until fragrant. OPTIONAL: For a less "greasy" final broth, add 2 Tbsp of flour with the garlic and spices.
• Add the chicken broth, rice, tomatoes and bay leaf, stirring to combine. Bring the soup to a simmer and then reduce the heat to medium-low. Cook until the rice is tender, approx. 15 minutes. Continue to stir, occasionally, so the rice doesn't burn.
• Add the shrimp and cook for 5 minutes until the shrimp is cooked through out (the shrimp will be pink and shaped like the letter "C" when cooked).
• Taste and add extra salt or creole seasoning, to your preferred level. Fish out the dried bay leaves.
• Transfer to individual bowls and enjoy immediately.

CREAMY CAJUN SHRIMP SOUP

Steps:

• 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.
• 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.
• 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.
• 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.

CAJUN SHRIMP SOUP

Steps:

• Melt the butter in a large pot over medium heat. Mix in onion, green onions, celery, and bell pepper. Cook and stir until tender.
• Pour cream of mushroom soup, cream of celery soup, 1 soup can of water, creamed corn, and frozen corn into pot. Cook 20 minutes, stirring occasionally, until heated through.
• Mix in shrimp, and cook until opaque. Stir in half and half and parsley. Reduce heat to low; continue to cook and stir 15 minutes. Mix in liquid shrimp and crab boil seasoning and Creole seasoning; season to taste with salt and pepper.

CAJUN SHRIMP SOUP

Steps:

• Heat oil in a heavy saucepan over medium heat. Carefully add flour; cook and stir until golden brown, about 6-8 minutes. Reduce heat to low. Add the celery, onion, green pepper and green onions; cook and stir for 5 minutes. Add garlic; cook 1 minute longer. Add the corn, tomatoes, bay leaf, white pepper, cayenne and pepper sauce; bring to a boil. Reduce heat; cover and simmer for 30-40 minutes. , Stir in shrimp and parsley; heat through. Discard bay leaf.

BIG ED'S CAJUN SHRIMP SOUP

Steps:

• Melt butter in a large pot over medium heat. Saute green bell pepper, onions, and garlic until tender. Stir in vegetable juice, clam juice, and water. Season with thyme, basil, red pepper, bay leaf, and salt. Bring to a boil, and stir in rice. Reduce heat, and cover. Simmer 15 minutes, until rice is tender.
• Stir in shrimp, and cook 5 minutes, or until shrimp are opaque. Remove the bay leaf, and season with hot sauce.