Cajun Seafood Soup Recipe

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Cajun Seafood Soup

Mary Hodges


Great hot meal on a cold night. Serve with hot garlic bread.

pinch tips: How to Freeze Fish, Meat & Poultry






1/2 c
bell pepper, chopped
1/2 c
onion, chopped
3 clove
garlic, minced
2 Tbsp
olive oil
andouille sausages, cooked and sliced
5 c
chicken broth
1 1/2 Tbsp
chef paul prudhomme's seafood magic
2 c
scallops, cut into bite-size pieces
1 lb
shrimp, peeled and deveined
1 c
crab meat, cut into bite-size pieces
1 c
heavy whipping cream
2 c
parmesan cheese, grated
6 c
cooked rice

Directions Step-By-Step

In large dutch oven, cook onion, bell pepper and garlic in the oil until onion is transparent. Add sausage, chicken broth and seafood magic. Simmer 15 minutes. Bring to a boil and add fresh scallops, cook 4 minutes. Turn off heat. When at a simmer and add shrimp, crab and whipping cream. DO NOT LET BOIL. Add cheese - stir until melted. Serve immediately over cooked rice in bowl.

About this Recipe

Course/Dish: Fish, Fish Soups, Cream Soups