Cajun Corn Shrimp Soup – a Cajun classic made with flavorful combination of tomatoes, shrimp and corn. A perfect hearty soup for fall season!
Fresh corn season is almost coming to an end – NOOOO. Don’t mind me, I do love corn and would miss it but now am going to satisfy my cravings until it’s completely gone .
This is a lovely hearty corn soup , perfect for September and beyond.
There’s no reason not to have this when it’s made up with two of the best food in the world. Corn and shrimps combo? Sign me up right away! 😉
Most Cajun recipes start with a roux , this one doesn’t, it’s gluten free !
It’s super easy to make contrary to how it looks. Nah, you should know by now not to judge any dish by its classy look. 😉 Okay, did I say it right?
Am doing the write up for this recipe and craving it like crazy. I said I wouldn’t go through this torture anymore but I just can’t help it.
I like to do write-ups when I have some leftovers . This always happens it my head – so I have to relieve the taste and smell-PURE TORTURE!
I would eat this Cajun Corn Shrimp Soup every day of the week , 7 days straight .
Call me nuts, but that’s me when I madly fall in love with a recipe, I eat it until am sick of it 🙂
Since fall season is around the corner, you can have this recipe handy to combat stuffy noses and scratchy throat due to the cold weather. But whether it’s hot or cold outside, a good hearty soup like this is perfect when I need a little cheering.
Don’t forget the bread to go along with this soup. You may serve this warm or make a day beforehand and serve the next day. It taste better that way. Enjoy!
Tips and Notes:
- If you use frozen shrimp, thaw them in the refrigerator just before tossing them into the skillet.
- For added heat, you may add minced fresh or canned jalapenos or mild green chili pepper.
- You may use fresh or frozen corn kernels instead of the canned corn and creamy-style corn.
Cajun Corn Shrimp Soup
- 1 pound Large shrimp peeled and deveined shrimp
- Creole cajun seasoning here
- 2 tablespoons canola oil
- 1 large onion diced
- 1 tablespoon minced garlic
- 1 Large bay leaf
- 2 teaspoons Fresh thyme
- ½ cup chopped celery sticks
- 1 red bell pepper diced
- 1 teaspoon smoked paprika
- 1-2 Teaspoon Creole Seasoning
- 1-2 tablespoon tomato paste
- 5 ears of corn (about 3 cups)
- 1 teaspoon white pepper
- 1 potato (about half pound)
- 4-5 cups warm chicken stock (adjust thickness with more or less)
- 1 tablespoon chopped flat-leaf parsley
- Remove husk from corn and using a sharp knife, cut the kernels from the cob from top to bottom and gather the kernels with their juices in a large bowl. Use the back of a knife to scrape the residual corn from the cobs. Repeat with the remaining corn. Set aside. You may use frozen corn
- Generously season the shrimp with creole seasoning . Heat oil/butter over medium heat in a heavy bottomed Dutch.
- Sauté for about 3 -5 minutes shrimp set aside.
- Add onions, garlic, bay leaf , and thyme sauté for about a minute, followed by celery sticks ,red pepper, smoked paprika and creole cajun seasoning . Continue cooking for about 5-7 minutes until onions is soft.
- Add tomato paste , cook for further minute or two before pouring in the chicken stock, corn,white pepper and potatoes.
- Bring to a boil and let it simmer for about 20 -30 minutes or until potatoes is fully cooked and tender - enough to thicken the soup. Top with shrimp sauté shrimp( you may also add shrimp if desired, the last 3-5 minutes before turning off stove ) . You do not want to over cook the shrimp . Garnished with chopped flat-leaf parsley.