Cajun Seafood Soup

Cajun Seafood Soup

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Mary Hodges


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


★★★★★ 1 vote



  • 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

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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About Cajun Seafood Soup

Course/Dish: Fish Fish Soups Cream Soups

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