cajun seafood soup

★★★★★ 1 Review
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By Mary Hodges
from Vega, TX

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

serves 6

Ingredients For cajun seafood soup

  • 1/2 c
    bell pepper, chopped
  • 1/2 c
    onion, chopped
  • 3 clove
    garlic, minced
  • 2 Tbsp
    olive oil
  • 4
    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
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How To Make cajun seafood soup

  • 1
    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.

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