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Creamy Cajun Shrimp Soup
Food & Drink
3 tbsp. butter
1 onion, diced
4 ribs celery, diced
1 green bell pepper, seeded and diced
4 cloves garlic, minced or crushed
1 tsp. Cajun seasoning
3 tbsp. all-purpose flour
4 c. reduced-sodium chicken broth
1 c. uncooked long grain white rice
1 c. milk
1 lb. thawed, peeled shrimp (if using large or jumbo shrimp, cut them into bite-sized pieces)
hot sauce or cayenne pepper to taste
Melt butter in a large soup pot over medium-high heat. Add onion, celery, bell pepper, and Cajun seasoning. Saute until vegetables are starting to get tender, about 7 minutes. Stir in garlic, and cook a minute longer.
Stir in flour until vegetables are coated. Stir in the chicken broth about ½ cup at a time, stirring until smooth before adding more. Once the mixture is liquidy instead of pasty, you can pour the rest in all at once and stir well. Bring to a low boil.
Stir in rice, reduce heat to a simmer, and cover. Cook 20 minutes, stirring once or twice during cooking making sure to scrape any rice off the bottom of the pan.
Turn heat back to medium, stir in milk, and bring back to a simmer. Add shrimp, and cook, stirring often, for about 5 minutes or until shrimp are pink and cooked through. Remove from heat and serve immediately to avoid overcooking the shrimp. Add hot sauce or cayenne pepper to the whole pot or individual servings to suit your taste.