Big Ed's Cajun Shrimp Soup Recipe -
Big Ed's Cajun Shrimp Soup Recipe
  • READY IN 40 mins

Big Ed's Cajun Shrimp Soup

Recipe by  

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

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Ingredients Edit and Save

Original recipe makes 6 servings Change Servings
  • PREP

    15 mins
  • COOK

    25 mins

    40 mins


  1. 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.
  2. Stir in shrimp, and cook 5 minutes, or until shrimp are opaque. Remove the bay leaf, and season with hot sauce.
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Reviews More Reviews

Most Helpful Positive Review
Aug 07, 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)

Most Helpful Critical Review
Oct 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

Feb 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!

Nov 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.

Sep 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!

Feb 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 a tough rater this is the first 5-star i have given

Oct 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!

Feb 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.


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  • Calories
  • 163 kcal
  • 8%
  • Carbohydrates
  • 19.6 g
  • 6%
  • Cholesterol
  • 92 mg
  • 31%
  • Fat
  • 3.2 g
  • 5%
  • Fiber
  • 1.3 g
  • 5%
  • Protein
  • 13.8 g
  • 28%
  • Sodium
  • 722 mg
  • 29%

* Percent Daily Values are based on a 2,000 calorie diet.

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