cajun soup

This creamy, comforting soup is made with succulent shrimp, diced potatoes, frozen corn, and just the right amount of spice. Serve this soup as a first course or main course for the perfect at-home date night or family dinner night!

Creamy Cajun Shrimp and Corn Chowder

salt

black pepper

garlic powder

onion powder

italian seasoning

parika

cayenne pepper

shrimp

olive oil (extra virgin or light-tasting)

onion

red bell pepper

red potatoes (cubed)

yellow potatoes (cubed)

garlic

butter

all-purpose flour

chicken stock

Salt & black pepper (to taste)

heavy cream

corn

green onions (plus more for garnish)

Season the shrimp with about half of the Cajun spice blend in a small bowl and set aside while you prepare the other ingredients.

Heat the oil in a Dutch oven or large stockpot over medium-high heat. Add the onion and bell pepper and cook until the veggies begin to soften, about 2-3 minutes. Add the diced potatoes, other half of the Cajun spice blend, and garlic then cook for another 2-3 minutes, stirring constantly so the garlic doesn't burn.

Melt the butter in the pot with the vegetables. Once the butter is melted, add in the flour and stir with a wooden spoon to combine it with the butter. Continue to cook while stirring for another two minutes to cook out the raw flour taste.

Gradually add the chicken stock to pot while stirring constantly. Bring the soup to a boil then reduce the heat to medium and continue to simmer for 10-15 minutes, stirring occasionally, until potatoes are tender.

Stir in the frozen corn and shrimp and continue to simmer for an additional 5-7 minutes, stirring occasionally, until the shrimp are pink and opaque. Stir in the heavy cream, season the soup with more salt and pepper to taste, and simmer for an additional 3-5 minutes until the soup is thickened and creamy.

Remove the soup from the heat and stir in the chopped green onions. Divide the soup into bowls, garnish with more chopped green onion and enjoy!

potatoes

Slow cooker jambalaya soup offers big flavor with minimal work. Make it in the morning for an easy, set it and forget it dinner any night of the week.

Slow Cooker Jambalaya Soup

16 oz kielbasa sausage (thinly

chicken

28 oz can diced tomatoes (DO NOT DRAIN)

green bell peppers (seeded & chopped)

celery

chicken broth

tsp oregano

tsp creole seasoning

thyme

black pepper (to taste)

jasmine rice (cooked according to package instructions)

Add all of the ingredients, EXCEPT the rice to the bowl of your slow cooker.

Cook on low for 7-8 hours, or on high for 3-4 hours.

Once done, add some rice to a soup bowl and ladle the soup out over top.

Repeat for all servings.

This delicious Chicken Soup is the very definition of Comfort Food!

Creamy Cajun Chicken Soup

olive oil

onion (chopped)

red bell pepper (chopped)

lb. ground chicken ((or chicken sausage))

black beans

chili beans ((or kidney beans, or red beans))

oz yellow corn ((1 can))

tomato sauce ((1 small can))

tbsp Cajun Seasoning

Salt and pepper (to taste)

oz cream cheese

Toppings (sour cream, avocado and shredded Cheddar cheese)

Add olive oil to the pan, turn heat to medium high and add chopped onions and bell peppers. Cook for 5 minutes, just enough to slightly soften and brown the onions.

Add ground chicken and break it apart with the wooden soup. cook on medium high heat together with onions and peppers.

Next, add chicken broth, black beans, chili beans, yellow corn, tomato sauce, and Cajun Seasoning.

Simmer the soup for 5 minutes (the liquid should be boiling slightly).

Season with salt and pepper, to taste.

Microwave the cream cheese for 20 seconds on the oven proof plate to soften it. Add the cream cheese to the soup and allow it to be fully incorporated).

Serve with the toppings of your choice or all of them: sliced avocado, sour cream and shredded Cheddar cheese.

Jambalaya Soup! This hearty soup is boldly flavored with great Creole seasoning and is loaded with meats and veggies. It&#x27;s great on the stovetop, or in a slow cooker or instant pot.

Be sure to check the recipe notes for the keto version, too!

Jambalaya Soup

lbs chicken breast

andouille sausage, sliced

1lb shrimp, peeled and deveined

celery stalks, chopped

bell peppers (multiple colors), diced

onion, diced

jalapeño,

5-6 garlic cloves, chopped

2.5 Tbsp Creole seasoning (see note 2)

tsp red chili flakes

bay leaves

Tbsp flour

tomato

rice

Tbsp oil

Heat oil in a large pot on medium...

Heat oil in a large pot on medium high heat. Add meats and brown for 5-6 minutes. Plate them out.

In the same pan, add more oil if...

In the same pan, add more oil if necessary and sauté onions, celery and bell peppers till the onion is soft. Add in garlic and jalapeño and sauté for 5 minutes.

Stir back in the meats along with flour...

Stir back in the meats along with flour and spices and mix well.

Add in tomatoes and broth and let it...

Add in tomatoes and broth and let it simmer for 15 minutes.

Add in rice and cook for 15-20 minutes...

Add in rice and cook for 15-20 minutes till rice is cooked.

Add shrimp and continue cooking until they are...

Add shrimp and continue cooking until they are done, about 5 minutes.

Put the contents of the pot into the...

Put the contents of the pot into the slow cooker. Use a little of the broth to deglaze the sauté pot and add that into the slow cooker along with all other ingredients, except the shrimp.

Cover and cook on low for 5-6 hours...

Cover and cook on low for 5-6 hours or high for 2-3 hours.

Add in the shrimp and cook until they...

Add in the shrimp and cook until they are pink and cooked.

With the Instant Pot on Saute, mode, heat...

With the Instant Pot on Saute, mode, heat the oil, then brown the meats about 5 minutes. Plate them out.

Sauté the onion, celery and bell peppers till...

Sauté the onion, celery and bell peppers till onion is soft. Then add in garlic and jalapeño and stir for a few minutes.

Stir in the flour and seasonings, add the...

Stir in the flour and seasonings, add the meat back in along with rice, stock and tomatoes. Seal the lid and cook on High Pressure for 10 minutes. Allow pressure to release naturally before opening the lid.

Put instant pot back on Saute mode, add...

Put instant pot back on Saute mode, add in the shrimp and simmer till they are cooked.

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Top 5 cajun soup recipes from across the web

The most viewed cajun soup recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Creamy Cajun Shrimp and Corn Chowde...

Creamy Cajun Shrimp and Corn Chowde...

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The most viewed cajun soup recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine