Cajun Shrimp Soup is a vibrant, flavorful dish that brings the spirit of Louisiana’s bayou country right to your kitchen. This hearty soup features plump, tender shrimp swimming in a rich, spicy broth loaded with the holy trinity of Cajun cooking: onions, celery, and bell peppers. The soup gets its distinctive flavor from a blend of Cajun spices that create layers of heat, smokiness, and depth without being overwhelmingly spicy. Tomatoes add brightness and body, while okra contributes authentic Southern character and helps thicken the soup naturally. Whether you’re craving something warming on a cold evening or want to spice up your dinner routine, this soup delivers satisfaction in every spoonful. It’s like taking a culinary trip to New Orleans without leaving your home.
Serving Quantity: 6 servings
Cooking Time: 45 minutes
1. Ingredients
- 1 and 1/2 pounds large shrimp, peeled and deveined
- 1 large onion, diced
- 2 celery stalks, diced
- 1 green bell pepper, diced
- 1 red bell pepper, diced
- 4 cloves garlic, minced
- 1 can (14 ounces) diced tomatoes
- 1 cup fresh or frozen okra, sliced
- 6 cups seafood or chicken broth
- 2 tablespoons Cajun seasoning
- 1 teaspoon smoked paprika
- 1/2 teaspoon cayenne pepper
- 1/2 teaspoon dried thyme
- 2 bay leaves
- 3 tablespoons butter
- 2 tablespoons all-purpose flour
- 2 tablespoons vegetable oil
- Salt and black pepper to taste
- 3 green onions, sliced
- Fresh parsley for garnish
- Hot sauce for serving
- Cooked white rice for serving
2. Nutrition Information Per Serving
- Calories: 245
- Protein: 26g
- Carbohydrates: 15g
- Fat: 9g
- Fiber: 3g
- Sodium: 1280mg
3. Prepare the Shrimp
If your shrimp aren’t already peeled and deveined, remove the shells and save them for making stock if desired. Devein the shrimp by making a shallow cut along the back and removing the dark vein. Rinse the shrimp under cold water and pat them completely dry with paper towels. Season the shrimp lightly with a teaspoon of Cajun seasoning and set them aside in the refrigerator while you prepare the soup base.
4. Make a Roux
In a large, heavy-bottomed pot or Dutch oven, melt the butter over medium heat. Once the butter is fully melted and foaming, add the flour all at once. Whisk constantly for about 5 to 7 minutes, creating a roux. The mixture will bubble and gradually darken from blonde to a golden peanut butter color. This roux adds depth, richness, and body to the soup. Keep whisking and don’t let it burn or you’ll have to start over.
5. Add the Holy Trinity
Once your roux reaches a golden brown color, add the diced onion, celery, green bell pepper, and red bell pepper all at once. The vegetables will stop the roux from darkening further. Stir everything together and cook for about 5 to 6 minutes until the vegetables begin to soften. The mixture should smell aromatic and wonderful.
6. Add the Garlic
Stir in the minced garlic and cook for another minute until it becomes fragrant. Be careful not to let the garlic burn as it can turn bitter. The combination of the roux and aromatics creates the flavor foundation for your soup.
7. Add the Tomatoes and Okra
Add the canned diced tomatoes with their juices and the sliced okra to the pot. Stir everything together and let it cook for about 3 minutes. The okra will start to release its natural thickening properties, and the tomatoes will break down slightly, creating a richer base.
8. Add the Broth and Seasonings
Pour in the seafood or chicken broth, stirring to combine everything thoroughly. Add the remaining Cajun seasoning, smoked paprika, cayenne pepper, dried thyme, and bay leaves. Stir well to distribute all the spices evenly throughout the soup. The broth should be well-seasoned and aromatic.
9. Bring to a Simmer
Increase the heat to medium-high and bring the soup to a boil. Once boiling, reduce the heat to medium-low so the soup maintains a gentle simmer. Let it simmer uncovered for about 20 minutes, stirring occasionally. This allows all the flavors to meld together and the vegetables to become completely tender.
10. Taste and Adjust
After 20 minutes of simmering, taste the soup and adjust the seasonings. Add more Cajun seasoning if you want it spicier, or more salt if needed. Remember that the shrimp will add some saltiness when they cook. If the soup seems too thick, add a bit more broth. If it’s too thin, let it simmer a bit longer to reduce.
11. Cook the Shrimp
Add the seasoned shrimp to the simmering soup. Stir gently to distribute them evenly. Cook for about 4 to 5 minutes until the shrimp turn pink and opaque throughout. Don’t overcook the shrimp or they’ll become rubbery and tough. They should curl into a C-shape when perfectly cooked.
12. Remove Bay Leaves
Once the shrimp are cooked, remove and discard the bay leaves. They’ve done their job of flavoring the soup and shouldn’t be eaten.
13. Add Fresh Herbs
Stir in most of the sliced green onions, reserving some for garnish. The fresh green onions add a bright, sharp flavor that contrasts beautifully with the rich, spicy soup. Turn off the heat.
14. Serve
Ladle the hot Cajun shrimp soup into deep bowls. If serving over rice, place a scoop of hot cooked white rice in each bowl first, then ladle the soup over it. The rice soaks up the flavorful broth and makes the soup more filling and substantial.
15. Garnish and Enjoy
Garnish each bowl with the reserved sliced green onions and a sprinkle of fresh chopped parsley. Serve with hot sauce on the side so everyone can adjust the heat level to their preference. Add a few dashes of hot sauce directly to the soup if you like it extra spicy. Serve with crusty French bread or cornbread for soaking up the delicious broth.
16. Tips for Success
Don’t rush the roux-making process. Taking the time to properly brown the flour and butter creates depth of flavor that’s essential to authentic Cajun cooking. Watch it carefully and stir constantly to prevent burning. The holy trinity of onion, celery, and bell pepper is the foundation of Cajun cuisine. Don’t substitute or skip these vegetables as they create the characteristic flavor profile. Use fresh shrimp if possible for the best flavor and texture. Frozen shrimp work fine too, just make sure to thaw them completely and pat them very dry before adding to the soup. If you can find shrimp with shells on, save the shells to make homemade seafood stock for an even more flavorful soup. Just simmer the shells in water with aromatics for 20 minutes, then strain. Cajun seasoning blends vary in heat level and salt content. Taste yours before adding the full amount to know how spicy and salty it is. You can always add more but can’t take it away. Fresh okra is traditional, but frozen works perfectly well. If you’re not a fan of okra’s texture, you can leave it out, though it does add authentic Louisiana character. Some people add a splash of heavy cream at the end for a creamier version similar to shrimp bisque. This mellows the heat slightly and creates a richer soup. Andouille sausage is a wonderful addition. Add half a pound of sliced andouille when you add the vegetables for extra smoky, spicy flavor. For a heartier soup, add diced potatoes along with the broth and let them cook until tender before adding the shrimp. File powder, made from ground sassafras leaves, is a traditional Cajun thickener and seasoning. Add a teaspoon at the very end if you can find it, but don’t let the soup boil after adding or it will become stringy. This soup tastes even better the next day after the flavors have melded, but add the shrimp fresh when reheating rather than storing them in the soup or they’ll become overcooked and rubbery. The soup base without shrimp can be frozen for up to three months. Thaw, reheat, and add fresh shrimp when ready to serve. For a low-carb version, skip the rice and flour in the roux. Use a tablespoon of cornstarch mixed with water to thicken instead, or just let the okra do its natural thickening. Adjust the cayenne pepper based on your heat tolerance. A half teaspoon gives moderate heat, but you can reduce it to a quarter teaspoon for milder soup or increase to a full teaspoon for fire-breathers. Serve this soup at Mardi Gras parties, Super Bowl gatherings, or any time you want to bring some Louisiana spirit to your table.
