Warm, creamy, and bursting with the bold flavours of Louisiana, this Cajun Cream of Shrimp Soup is the perfect dish to spice up a weeknight dinner or impress guests with authentic Southern flair.
Rich, hearty, and just the right amount of heat, this soup combines plump shrimp, smoky Andouille sausage, sweet bell peppers, and a touch of cayenne in a luxuriously creamy base.
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What Is Cajun Louisiana Cream of Shrimp Soup?
Cajun Cream of Shrimp Soup is a beloved dish that captures the bold, hearty flavours of the American South.
Rooted in Cajun and Creole traditions, this soup reflects the resourcefulness of early Louisiana cooks, who combined locally available seafood, sausage, and vegetables with spices to create meals that were both flavourful and satisfying.
The dish typically features Andouille sausage, a smoky pork sausage introduced to Louisiana by French settlers, which adds depth and a touch of heat. Fresh or frozen shrimp brings a sweet, tender seafood element, while a medley of bell peppers, celery, corn, and tomatoes reflects the region’s love of fresh, colourful produce.
A dash of jalapeno and cayenne pepper adds the characteristic kick of Cajun cuisine, while the creamy base, enhanced with whipping cream, softens the spice and creates a rich, velvety texture.
Often enjoyed with crusty French bread or over rice, Cajun Cream of Shrimp Soup is a one-pot comfort food that is both quick to prepare and deeply satisfying, making it a favourite for weeknight dinners and special gatherings alike.
This dish is a true celebration of Louisiana’s unique food culture, blending French, Spanish, and African influences into every spoonful.
Why You’ll Love This Cajun Soup
- Versatile: Can be served as a starter, main dish, or with crusty bread for dipping
- Authentic Cajun flavours: Andouille sausage, paprika, chili powder, and cayenne bring true Louisiana spice
- Creamy and comforting: Whipping cream adds richness without overpowering the shrimp
- Quick to make: Ready in under 30 minutes
How To Make Cream of Shrimp Soup
- Sauté the base: In a large pot or Dutch oven, sauté the Andouille sausage, onion, celery, and bell peppers in butter until vegetables are tender.
- Add aromatics and spices: Stir in garlic, corn, tomatoes, chicken stock, thyme, chili powder, paprika, salt, black pepper, and cayenne. Bring to a boil.
- Simmer: Reduce heat and simmer uncovered for 10–12 minutes to let flavours meld.
- Cook the shrimp: Add raw shrimp, dry sherry, and whipping cream. Bring to a gentle boil, then simmer for 8 minutes or until the shrimp turn pink and are fully cooked.
- Serve: Ladle the soup into bowls, garnish with extra thyme if desired, and enjoy warm with crusty bread.
Tips For The Perfect Cajun Shrimp Soup
This healthy homemade soup is quick and easy to make at home. We’ve included a few tips for first time soup makers!
- Use a large cast iron dutch oven with a high rim to reduce splatter when cooking and pureeing the vegetables.
- Make ahead: Soup can be prepared to the simmer stage, then cooled and refrigerated for up to 2 days before adding shrimp and cream
- Use fresh shrimp if possible for the best flavour and texture
- If you can’t find andouille sausage at the grocery store substitute for chorizo.
- Adjust heat by leaving seeds in the jalapeno or adding extra cayenne
- Swap cream for half-and-half for a lighter version
- Serve with rice for a heartier meal or enjoy as-is for a comforting starter
What To Serve With Cream of Shrimp Soup
- Crusty French bread or baguette – perfect for dipping into the creamy broth
- Steamed white or jasmine rice – adds substance and balances the spice
- Simple green salad – crisp greens with a light vinaigrette refresh the palate
- Roasted or grilled vegetables – asparagus, zucchini, or bell peppers add texture and smokiness
- Pickled jalapenos or hot sauce – optional, for those who like an extra kick
Storing Soup
If you have leftover Cream of Shrimp Soup you can store it in the fridge in an airtight container for up to a week. To reheat simply zap it in the microwave or simmer in a small saucepan on the stove.
We love doubling our soup recipes so can store leftovers in the freezer and save time on cooking in the kitchen. We suggest storing leftover soup in Pyrex freezer safe containers that have a snug lid so there’s not spilling. My mother often uses old glass pasta sauce jars to store soup in the freezer.
Be sure to let your soup reach room temperature before storing it in the freezer. If you add a hot jar of soup to a cold freezer it will significantly reduce the interior temperature and potentially spoil your food.
You May Also Enjoy These Easy American Recipes…
- Southern Smoked Baked Beans with Bacon
- Louisiana Dirty Cajun Rice Dressing
- Southern Spicy Jalapeno Pimento Cheese Dip
- Easy Egg Salad Sandwich
- Sweet Potato Cornbread
- Philly Cheesesteak Stuffed Pasta Shells
- Hawaiian Creamy Coconut Shrimp
- Oklahoma Fried Onion Burger
Cajun Cream of Shrimp Soup
Equipment
- Dutch Oven or Large Pot
- Wooden spoon or spatula
- French knife
- measuring spoons
- measuring cups
Ingredients
- 1/2 lb Andouille sausage cooked and thinly sliced
- 1 Onion chopped
- 2 Celery ribs sliced
- 1 Red Bell Pepper chopped
- 1 Orange Bell Pepper chopped
- 1 Jalapeno pepper seeded and chopped
- 1/4 cup Butter
- 4 Garlic cloves minced
- 2 cups Corn fresh, canned or frozen
- 4 Plum tomatoes chopped
- 1 cup Chicken stock
- 2 tbsp Fresh thyme (or 2 tsp dried thyme) minced
- 1 tsp Chili Powder
- 1 tsp Paprika
- 1/2 tsp Salt
- 1/2 tsp Black Pepper
- 1/2 tsp Cayenne Pepper
- 1 lb Uncooked Shrimp peeled
- 1 cup Whipping cream
- 1/2 cup Dry Sherry
Instructions
- In a large pot or dutch oven, saute sausage, onion, celery and peppers in butter until vegetables are tender.
- Add garlic, corn, tomatoes, chicken stock, thyme, chili powder, paprika, salt, pepper and cayenne. Bring to a boil. Reduce heat and simmer, uncovered, for 10-12 minutes.
- Stir in raw shrimp, dry sherry and cream. Bring to a gentle boil. Simmer for an additional for 8 minutes or until shrimp turns pink.
Nutrition
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