Cajun Crab Shrimp Corn Soup

This Cajun Crab Shrimp Corn Soup is rich and creamy, full of shrimp and corn (two kinds!) and lots of crabmeat. You might want to double the recipe! This disappears in a heartbeat. 

My mom has been telling me about this soup for quite a while and sending me multiple copies of the recipe. It comes from a lady who was a dear friend to my Aunt Karen in New Orleans. Ms. Debbie is a great cook (as was my wonderful late aunt of best pecan pie ever fame) and she was very happy to share. Like every Cajun recipe, it starts with the holy trinity of onions, bell pepper and celery. 

For some reason, my mom seemed to think it was a crab soup so maybe that’s how my aunt made it but in Ms. Debbie’s original recipe, it was called shrimp soup and the crab was optional. 

Since crabmeat is so expensive, you could just double the shrimp but I’m here to tell you that the addition of lump crabmeat is fabulous if it's within your budget for a special occasion. I must confess at this juncture that since my mom really really wanted me to cook this soup, she paid for the crab and I purchased the rest of the ingredients. We were both happy with the deal we struck.  So happy that after the first batch, I made one more on the same terms. 

Cajun Crab Shrimp Corn Soup

If my shrimp are large, I like to use a sharp knife to cut them right through the middle lengthwise into two shrimp-shaped halves. This means more bites of soup with shrimp in them. You could also leave yours whole if they are small or cut them into chunks. As for the cream of shrimp soup, mine was Campbell's. When my mom first shared the recipe, I thought that must be one of the old fashioned canned soups that is no longer made since I'd never seen it. Turns out I had just never looked closely enough at the soup aisle! One of my local grocery stores does indeed stock Campbell's cream of shrimp. Who knew?

Ingredients

1/2 cup or 113g butter

1 small onion

1 small bell pepper

1 long stalk celery

2 cloves garlic

1 lb or 450g shrimp, already peeled and cleaned

1 teaspoon Cajun seasoning (Tony Chachere's or the like)

1 can (10.5 oz or 298g) cream of shrimp soup

1 can (10.5 oz or 298g) cream of celery soup

1 can (14.75 oz or 418g) cream style corn

1 can (15 oz or 425g) whole kernel corn, drained

2 cups or 480ml half and half (or 1 cup milk and 1 cup whipping cream)

1 teaspoon liquid crab boil

1 lb or 450g lump crabmeat, picked over carefully for shell bits 

Optional for garnish: chopped parsley and a sprinkle of Cajun seasonings

Method

Finely chop the onion, bell pepper and celery and mince the garlic. Melt the butter in a Dutch oven a low heat then add everything but the garlic. 

Sauté for a few minutes until the vegetables are softened and the onion is translucent. Add the garlic to the pot. Sauté for another couple of minutes. 

Add in the shrimp and sprinkle on the Cajun seasoning. Stir well and cook till shrimp are pink. 

Add the rest of the ingredients, except the crab. 

Slowly heat the soup and then simmer for 30 minutes, stirring often. 

While the soup is simmering, pick through the crab carefully and discard any bits of shell you find. 

When you are ready to serve, add in the crabmeat and heat until it is warmed through. 

Stir gently to keep the crabmeat intact as much as possible. 

Serve in bowls with a sprinkle of chopped parsley and a pinch of Cajun seasoning for flavor and color. 

Enjoy! 

It’s third Friday of the month, time for my Fish Friday Foodie friends to share their seafood recipes! I’m hosting this month and chose seafood soups as our theme. There are lots of warm and comforting dishes in the list below, perfect for winter weather! 

• Cajun Crab Shrimp Corn Soup from Food Lust People Love
• Lobster Wonton and Corn Chowder from Karen’s Kitchen Stories
• Salmon Chowder from Making Miracles
• Shrimp Fra Diavolo Soup from Palatable Pastime
• Shrimp Ramen from A Day in the Life on the Farm
• White Hot & Sour Chicken & Prawn Soup from Sneha’s Recipe

Would you like to join Fish Friday Foodies? We post and share new seafood/fish recipes on the third Friday of the month. To join our group please email Wendy at wendyklik1517 (at) gmail.com. Visit our Facebook page and Pinterest page for more wonderful fish and seafood recipe ideas.

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