This is an excellent recipe that is quick and easy to fix, and it tastes great too!

Recipe Summary

prep:
15 mins
cook:
25 mins
total:
40 mins
Servings:
6
Yield:
6 servings
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Melt butter in a large pot over medium heat. Saute green bell pepper, onions, and garlic until tender. Stir in vegetable juice, clam juice, and water. Season with thyme, basil, red pepper, bay leaf, and salt. Bring to a boil, and stir in rice. Reduce heat, and cover. Simmer 15 minutes, until rice is tender.

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  • Stir in shrimp, and cook 5 minutes, or until shrimp are opaque. Remove the bay leaf, and season with hot sauce.

Nutrition Facts

163 calories; protein 13.8g 28% DV; carbohydrates 19.6g 6% DV; fat 3.2g 5% DV; cholesterol 92.5mg 31% DV; sodium 722.3mg 29% DV. Full Nutrition
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Reviews (245)

Read More Reviews

Most helpful positive review

Rating: 5 stars
02/19/2006
This recipe is AWESOME!! For the base, I used two 32oz containers of low-sodium chicken broth, clam juice (look for it in the international foods aisle or near the tomato sauce), one 28oz container of crushed tomatoes, and the sauteed garlic and green pepper (I substituted the green onions with onion powder). Use the spices liberally and to your taste (you can't really measure herbs) but don't add salt until you've tasted it. Clam juice is REALLY salty. I let the base simmer for about 30 minutes, then I added one pound of shrimp, two containers of lump crab meat, and a pound of tilapia. I cooked it for another 5 or 10 minutes, then shut it off. You can even remove the soup from the heat, then add the seafood. The heat from the mixture will cook it. It's so good by itself, I didn't add the rice. It's great as is! Read More
(68)

Most helpful critical review

Rating: 3 stars
10/01/2011
I think this recipe is a great base, but lacking as written. Where are the veggies? I added a bunch of okra and corn, and that filled it out niceley. I also did 1/2 chicken broth and 1/2 v8. Will make again with my mods. THANKS Read More
(11)
311 Ratings
  • 5 star values: 232
  • 4 star values: 63
  • 3 star values: 12
  • 2 star values: 3
  • 1 star values: 1
Rating: 5 stars
02/19/2006
This recipe is AWESOME!! For the base, I used two 32oz containers of low-sodium chicken broth, clam juice (look for it in the international foods aisle or near the tomato sauce), one 28oz container of crushed tomatoes, and the sauteed garlic and green pepper (I substituted the green onions with onion powder). Use the spices liberally and to your taste (you can't really measure herbs) but don't add salt until you've tasted it. Clam juice is REALLY salty. I let the base simmer for about 30 minutes, then I added one pound of shrimp, two containers of lump crab meat, and a pound of tilapia. I cooked it for another 5 or 10 minutes, then shut it off. You can even remove the soup from the heat, then add the seafood. The heat from the mixture will cook it. It's so good by itself, I didn't add the rice. It's great as is! Read More
(68)
Rating: 5 stars
08/08/2005
Yummy!! My family is Cajun (from Louisiana), so I've been exposed to a ton of Cajun food in my day. I'm by no means an "expert", but from my experience, this is fantastic!! I have been taught that anytime you're using green bell pepper, you might as well toss in some celery, so I added about 1/4 cup of that. I also used 3 cloves garlic (not so much cuz it's a cajun thing to do, as it is i LOVE garlic!) and added a 10 oz. can of clams and an 8 oz can of oysters. Also upped the amount of rice to 1 cup. I've already eaten 2 servings and contemplating another as we speak...will definitley make again!! :) (Oh, may up the butter to 2 T next time though, cuz my garlic was burning before the rest of the veggies were done) Read More
(59)
Rating: 5 stars
11/15/2003
Soooo yummy. I also doubled the recipe. Living in Tokyo, I couldn't find clam juice in the supermarket, so I improvised. I bought big prawns with heads attached. I took the heads off the prawns and boiled them till the water turned an orange color (from the row). I then strained it to collect the soup, which is very flavorful because of the the prawn row in it. I used this instead of water and clam juice. I also added scallops and clams, so it ended up being a very hearty soup loaded with seafood. Served to friends at lunch and everybody got seconds. Read More
(50)
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Rating: 4 stars
09/21/2009
This is a WONDERFUL soup - different (at least for me) flavorful hearty and delicious. I served this as a first course for hubs myself and a dinner guest and the 6-serving recipe was cleaned up to the last drop! I followed the recipe exactly and would do so again. We were all pleased and satisified although just a little full before the main course was served! Read More
(42)
Rating: 5 stars
02/19/2006
i took advice and added (mind you recipe was scaled to 10 servings) 1 cup celery, 10 oz clams, 14.5 oz can of diced tomatoes, 1 tspn cajun seasoning, 1 tsp hellfire sauce, and doubled the red pepper flakes...the end result was not only the best soup i have ever made, but perhaps the best soup i have ever tasted...as a tough rater this is the first 5-star i have given Read More
(30)
Rating: 5 stars
10/03/2003
I would give this soup 6 stars if I could. It's very easy to make with common ingredients and is about as tasty as a soup can be. I made two substitutions with items I had on hand: Used a 28 oz. can (3 1/2 cups)of diced tomatoes in place of the 3 cups of vegetable juice to make a thicker consistency (left out the 1/2 cup of water). Also substituted Tarragon when I discovered I was out of Thyme. What a great and interesting flavor! I love that this is a very low fat soup too. Good job Eddie! Read More
(24)
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Rating: 5 stars
02/02/2006
Very good basic recipe. I added a shallot one stick of celery a couple of shakes of white pepper and doubled the garlic. It didn't have quite enough spice for me so I added Tabasco at the table. Read More
(17)
Rating: 5 stars
09/19/2005
This recipe was AWESOME!!! My family loved it! My oldest daughter didnt even pick out the "green stuff"! The only changes I made to the recipe were to add more garlic celery and a can of Rotel tomatoes. Thanks for the recipe Eddie. This South Lou-zee-ana family will enjoy it for years to come. Read More
(15)
Rating: 5 stars
12/08/2005
This was very good and I will make this again. The only things I changed was to use low sodium V8 and I used chicken broth in place of clam juice. I also tossed in about a cup of sliced okra. Read More
(12)
Rating: 3 stars
10/01/2011
I think this recipe is a great base, but lacking as written. Where are the veggies? I added a bunch of okra and corn, and that filled it out niceley. I also did 1/2 chicken broth and 1/2 v8. Will make again with my mods. THANKS Read More
(11)
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