Cajun Cream of Shrimp Soup
Learn how to make the best homemade Louisiana Cream of Shrimp Soup! Our quick & easy Cajun recipe features corn, sausage, peppers and sherry.
Prep Time25 minutes mins
Cook Time30 minutes mins
Total Time55 minutes mins
Course: Appetizer, Soup
Cuisine: American, cajun
Keyword: Cajun Shrimp Soup, Cajun Soup, Cream of Shrimp Soup, Shrimp Soup
Servings: 8
Calories: 306kcal
Dutch Oven or Large Pot
Wooden spoon or spatula
French knife
measuring spoons
measuring cups
- 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
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.
Calories: 306kcal | Carbohydrates: 18.3g | Protein: 22.5g | Fat: 15.3g | Saturated Fat: 8.3g | Cholesterol: 179mg | Sodium: 661mg | Potassium: 465mg | Fiber: 3.1g | Sugar: 6.1g | Calcium: 99mg | Iron: 3mg