Recipe by Kristy
"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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green onions, chopped
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 3/4 fluid ounces
1 (14.75 ounce) can
1 (10 ounce) package
peeled and deveined medium shrimp
chopped fresh parsley
liquid shrimp and crab boil seasoning
Creole seasoning, or to taste
salt and black pepper to taste
This was as good as any restaurant bisque I have had in the past. I had nice blue lump crab meat, so I added it in the last 15 minutes. Also, I know that it has enough fat content already, but when making something for the fam for the first time, I go for all out taste - added a cup of shredded colby/jack cheese at end, and 1/2 can of rotel(suggestion from sis) (Tomatoes and green chile)... thanks! My shrimp and crab were glad they were not wasted!
This soup was REALLY good! My husband said it was the best thing I've ever made (and we've been together for 10 years). I didn't change anything about the recipe other than I didn't get the veggies very tender when sautéing them and we really liked the crunchiness that added later. I didn't have creole seasoning but had Penzey's Cajun seasoning and I used a teaspoon and a half of that. This is definitely a keeper and next time we'll add a can of crab meat to liven things up. Great recipe!!
I made this for our "SOUPER" Bowl party -- it was a big hit! I got find the liquid crab and shrimp boil, so I used a mixture of the Old Bay Seasoning and a little water, but I am sure that the real thing would have been super! Thank you
Outrageously Good! I am no cook, though I try really hard! I found this easy to make and absolutely delicious. My family, who is a hard audience to please, loved it! It is also such a pretty medley of colors when done. Very pleasing to the eye as well as palate. A+
Very good! Watch the crab boil if you have a sensitive mouth...over here we add a little smidge more-we are Louisianan's though lol!
I threw in some serrano peppers and hot sauce for an extra kick. I used skim milk instead of cream and it worked fine.
I used this for my cooking business. I didn't put in the liquid shrimp and my client liked it without that, he did say that it wasn't as cajun as he thought it would be though, so I would add some more spice to give it a kick.
I didn't have any shrimp & crab boil so I just used extra Creole seasoning but otherwise followed the recipe as is and it was delicious! Thanks for the great recipe!
* Percent Daily Values are based on a 2,000 calorie diet.
Cajun Shrimp Soup
Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
** Calories: 275
** Calories from Fat: 141
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