Cajun Shrimp Soup

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.

• Preparation Time: 30 mins
• Cooking Time: 45 mins
• Total Time: 1 hr 15 mins
• Calories: 275 Calories

Ingredients

• ½ cup butter
• 1 small onion, chopped
• ½ cup chopped fresh parsley
• 1 pint half-and-half cream
• 3 stalks celery, chopped
• 1 (14.75 ounce) can creamed corn
• salt and black pepper to taste
• 10 ¾ fluid ounces water
• ½ bunch green onions, chopped
• 1 (10 ounce) package frozen corn
• 2 pounds peeled and deveined medium shrimp
• 1 small orange bell pepper, chopped
• 1 (10.75 ounce) can reduced sodium cream of mushroom soup
• 1 (10.75 ounce) can reduced sodium cream of celery soup
• ½ teaspoon liquid shrimp and crab boil seasoning
• ¼ teaspoon Creole seasoning, or to taste

Recipe Instructions

Step 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.

Step 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.

Step 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.