Cajun-Style Shrimp Soup

This flavorful soup brings a spicy Cajun twist to tender shrimp and hearty vegetables, perfect for warming you up on a chilly day. It’s easy to make and packed with bold, comforting flavors everyone will love.

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TIME1 hr 15 min

SERVINGS4

RATING5.0 / 5

01 / WHAT YOU NEED

Ingredients

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

02 / HOW TO MAKE IT

Let's cook.

Step 1

Start by melting the butter in a large pot over medium heat. Toss in the onion, green onions, celery, and bell pepper, and cook everything until the veggies are nice and tender, stirring now and then. Next, add the cream of mushroom soup, cream of celery soup, a can of water (using the same soup can), the creamed corn, and the frozen corn to the pot. Let it simmer for about 20 minutes, stirring occasionally, until everything is heated through. Then, stir in the shrimp and cook just until they turn opaque. Pour in the half and half along with the parsley, lower the heat, and let it cook gently for another 15 minutes, stirring every once in a while. Finally, mix in the liquid shrimp and crab boil seasoning, along with the Creole seasoning. Taste and add salt and pepper as you like.

03 / EXTRA DETAILS

Good to know.

Cook's tip

- Use fresh or frozen shrimp that are peeled and deveined for the best texture.
- Toast the Cajun spices in the pot before adding liquid to bring out their aroma.
- Don’t overcook the shrimp; add them near the end to keep them tender and juicy.

Why you’ll love it

This soup is full of bold, spicy flavors that warm you up on chilly days. It’s easy to make and packed with protein and veggies. The rich broth and tender shrimp create a comforting meal that feels special but comes together quickly.

Serving ideas

Serve this soup with crusty bread or over a scoop of steamed rice to soak up the flavorful broth. A side of simple green salad or cornbread also pairs nicely, balancing the spicy kick with fresh or sweet notes.

Storage & leftovers

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove to avoid overcooking the shrimp. This soup can also be frozen for up to 2 months; thaw overnight in the fridge before reheating.