This hearty soup combines tender shrimp with bold Cajun spices for a comforting meal that’s full of flavor. Perfect for warming up on a chilly evening, it’s easy to make and sure to satisfy.
Prep Time30 min
Cook Time45 min
Total Time1 hr 15 min
Difficulty
Hard
Best Cooking Tips
Use fresh or thawed shrimp for the best texture and taste.
Sauté the vegetables until soft to build a deep, flavorful base.
Adjust the Cajun seasoning to your heat preference, adding more if you like it spicy.
Ingredients
0/16
Why This Recipe Is So Enjoyable
This soup combines tender shrimp with bold Cajun spices for a comforting meal full of flavor. It’s perfect for warming up on a chilly day or impressing guests with its rich, spicy broth.
Directions
Melt the butter in a large pot over medium heat. Once it’s melted, add the onion, green onions, celery, and bell pepper. Cook everything together, stirring now and then, until the veggies are nice and tender. Next, pour in the cream of mushroom soup, cream of celery soup, a can of water (using the soup can to measure), creamed corn, and frozen corn. Let it simmer for about 20 minutes, stirring occasionally so it doesn’t stick and everything heats through evenly. Then, add the shrimp and cook just until they turn opaque. Stir in the half and half and some fresh parsley, lower the heat to a gentle simmer, and keep it cooking for another 15 minutes, stirring every so often. Finally, mix in the liquid shrimp and crab boil seasoning along with the Creole seasoning, and taste to see if it needs any salt or pepper. Give it one last stir, and it’s ready to serve!
309
people cooked this recipe
ByRyan Parker
Ryan shares simple recipes made for everyday cooking and easy family meals.
What To Serve With This Dish
Serve with crusty bread or over steamed rice to soak up the delicious broth. A side of crisp green salad or roasted vegetables pairs well to balance the spice.
How To Store This Recipe
Store leftovers in an airtight container in the refrigerator for up to three days. Reheat gently on the stove to avoid overcooking the shrimp, which can become rubbery.
Frequently Asked Questions
Can I use fresh corn instead of canned and frozen corn?
Yes, fresh corn kernels work well; use about 1½ cups and add them with the other corn ingredients.
How do I know when the shrimp are fully cooked?
Cook shrimp until they turn opaque and pink, which usually takes just a few minutes.
Can I make this soup ahead of time?
Yes, it tastes great reheated, but add the half-and-half and seasonings fresh when reheating for best flavor.
What can I substitute for half-and-half cream?
You can use whole milk or heavy cream, but heavy cream will make it richer while milk will be lighter.
Is it possible to make this soup spicier?
Absolutely, add more Creole seasoning or a dash of cayenne pepper to increase the heat.
Can I freeze the soup?
It’s best to freeze before adding half-and-half; add it fresh when reheating to avoid curdling.
What if I don’t have liquid shrimp and crab boil seasoning?
You can substitute with a mix of Old Bay seasoning or your favorite seafood seasoning blend.
Can I use other types of seafood instead of shrimp?
Yes, scallops or chunks of white fish work well; adjust cooking time to avoid overcooking.
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