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Cajun Shrimp Soup

Rated as 4.76 out of 5 Stars

"The secret to this recipe is the 1/2 teaspoon of liquid crab boil. Shrimp and/or crab can be used in this delightful soup."
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1 h 15 m servings 275
Original recipe yields 12 servings


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  1. Melt the butter in a large pot over medium heat. Mix in onion, green onions, celery, and bell pepper. Cook and stir until tender.
  2. 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.
  3. 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.

Nutrition Facts

Per Serving: 275 calories; 15.6 19.1 16.3 157 518 Full nutrition

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Read all reviews 19
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This was as good as any restaurant bisque I have had in the past. I had nice blue lump crab meat, so I added it in the last 15 minutes. Also, I know that it has enough fat content already, but...

This soup was REALLY good! My husband said it was the best thing I've ever made (and we've been together for 10 years). I didn't change anything about the recipe other than I didn't get the ve...

I made this for our "SOUPER" Bowl party -- it was a big hit! I got find the liquid crab and shrimp boil, so I used a mixture of the Old Bay Seasoning and a little water, but I am sure that the ...

Outrageously Good! I am no cook, though I try really hard! I found this easy to make and absolutely delicious. My family, who is a hard audience to please, loved it! It is also such a pretty...

Very good! Watch the crab boil if you have a sensitive mouth...over here we add a little smidge more-we are Louisianan's though lol!

I threw in some serrano peppers and hot sauce for an extra kick. I used skim milk instead of cream and it worked fine.

I didn't have any shrimp & crab boil so I just used extra Creole seasoning but otherwise followed the recipe as is and it was delicious! Thanks for the great recipe!

A creamy and yummy seafood soup. We made several changes: reduced butter to 1/4 cup, subbed golden mushroom soup for cream of mushroom, subbed seafood stock for water, 24 ounces of evaporated mi...

my husband and children loved this recipe it really is a keeper. I added an extra 1/2 tsp shrimp boil and seasoned to taste with creole seasoning it was to die for