More Recipes Like Big Ed's Cajun Shrimp Soup

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Cajun Crab Soup

Submitted by: DOREENB

Clam juice and chicken broth form the base for this cayenne-spiced soup with corn and crabmeat.

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Tomatoes and shrimp cooked up with garlic and onions - this Gulf Coast tradition will have you dreaming of the bayou. This recipe can either be a main dish or a side dish. You can make it as hot as you want, just add more chili powder and hot sauce. Serve over hot rice.

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Cajun Shrimp Soup

Submitted by: Kristy

Home Town: Kenner, Louisiana, USA

Living In: Mckinney, Texas, USA

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.

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Cajun Crawfish and Shrimp Etouffe

Submitted by: RHONDA35

Home Town: Rio Hondo, Texas, USA

Living In: Austin, Texas, USA

An authentic Louisiana recipe with a rich and spicy fresh tomato based roux with fresh garlic, bell peppers, celery and onions mixed with crawfish and shrimp. A little time consuming but well worth it!! Serve over steamed rice with hushpuppies and/or crackers on the side.

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Creamy Shrimp and Corn Soup

Submitted by: Alisa Kennedy

Using the reduced fat versions of condensed cream of chicken and celery soups keeps the calories down in this creamy rosemary flavored soup with shrimp and frozen corn.

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Shrimp Soup

Submitted by: Jen

Shrimp and dill weed are added to a combination of beef, chicken and shrimp consommes in this soup which is low in fat and calories. Serve garnished with chopped scallions.

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Cajun Corn and Shrimp

Submitted by: Carolyn Whetstone

My dad's Cajun concoctions inspired me to experiment in the kitchen. He was so proud when he saw the smiles on our faces as we gobbled up his meals. I feel the same sense of pride when I cook and watch my family enjoy the meal I prepare for them.

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Creamy Cajun Shrimp Pasta

Submitted by: C

Easy, elegant, spicy and only needs a salad to go with it. If needed, reduce Cajun spice to taste.

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Merwin's Shrimp Gumbo

Submitted by: Merwin Chambers

This is a recipe for a classic, dark brown, shrimp gumbo in true Louisiana Cajun country fashion. Serve over rice. Browning the chicken pieces in the oil used for the roux adds flavor to the dish. I use the cooked chicken for chicken salad. File is added off the heat to thicken the gumbo. If added while the gumbo is still cooking, it may become stringy and unpleasant. File is ground sassafras leaves. It is available in many supermarkets.

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