Cajun shrimp soup is a lively, tomato-rich dish packed with tender shrimp, bell pepper, onion, garlic, herbs, and a gentle cayenne kick.
Serve it on its own for a light meal or spoon it over warm white rice for a satisfying 30-minute dinner.
Prep: 10 min · Cook: 20 min · Total: 30 min
Cuisine: Cajun · Course: Soup
Cajun Shrimp Soup Recipe Card
Ingredients
Instructions
- Warm the olive oil in a large saucepan over medium-high heat. Add the onion and cook for about 2 minutes, until translucent.
- Stir in the garlic, green bell pepper, and serrano chile. Cook for 1 minute, stirring frequently.
- Add the tomatoes with their juice, chicken broth, thyme, and cayenne. Bring to a boil, then reduce the heat and simmer uncovered for about 15 minutes.
- Add the shrimp and filé powder. Cook for about 3 minutes, just until the shrimp are pink, opaque, and reach 145°F in the center.
- Season with salt and black pepper. Divide cooked rice among bowls if using, ladle the soup over it, and serve immediately.
Tips for the Best Cajun Shrimp Soup
- Use raw shrimp and add them only at the end so they remain tender.
- Seed the serrano chile for moderate heat, or leave some seeds for a spicier soup.
- Simmer the tomato broth uncovered to concentrate its flavor.
- Filé powder thickens slightly and adds classic earthy flavor; stir it in near the end.
Substitutions and Variations
Use seafood stock instead of chicken broth for a stronger coastal flavor. Diced celery or okra can be added with the bell pepper. For a milder version, omit the serrano and reduce the cayenne.
Storage and Reheating
Refrigerate cooled soup in a covered container for up to 2 days. Reheat gently over medium-low heat just until steaming to avoid toughening the shrimp. Store rice separately so it does not absorb the broth.
Frequently Asked Questions
Is Cajun shrimp soup very spicy?
This version has moderate heat. Adjust the serrano and cayenne to suit your taste.
What is filé powder?
Filé powder is made from ground sassafras leaves. It is traditionally used to season and lightly thicken Louisiana soups and gumbos.
Can I use frozen shrimp?
Yes. Thaw them completely in the refrigerator, pat dry, then add them during the final minutes of cooking.
Prepared with AI assistance. Review ingredient amounts, cooking times, and food-safety guidance before cooking.
Featured image: AI-generated food photography.