Delicious Cajun Shrimp Soup Recipe For The Fall Weather

The leaves on the trees are changing color and the brisk mornings are sending people shivering for something warm to eat. Fall is the best time of year to break out the soup recipes, and nothing can warm you up faster than some Cajun food. Try out this delicious Cajun Soup Recipe this Fall.

Cajun Shrimp Soup

3/4 pounds fresh shrimp, peeled and deveined

1 (8-ounce) bottle clam juice

3 cups tomato-vegetable juice cocktail

1/2 cup long-grain rice, uncooked

1/2 cup water

1/2 cup green bell pepper, chopped

1/4 cup green onions, sliced

1 tablespoon butter

1 clove garlic, minced

1 bay leaf

1/2 teaspoon salt

1/4 teaspoon dried basil

1/4 teaspoon dried thyme

1/4 teaspoon red pepper flakes

(optional) hot pepper sauce for taste


On medium heat, melt butter in a large pot and saute the garlic, green bell pepper and onions until tender. Pour in water, tomato-vegetable juice cocktail and clam juice. Stir ingredients while seasoning the soup with the red pepper flakes, thyme, bay leaf, salt and basil. When the mixture reaches a boil, stir in the rice.

Cover the pot, reduce heat and let the soup simmer for 15 minutes or until the rice becomes tender. Place in the shrimp and cook until the shrimp become opaque — about 5 minutes. Season with the hot pepper sauce and take out the bay leaf before serving.

Come join us for the next Simi Valley Cajun & Blues Music Festival taking place Saturday and Sunday, May 24th & 25th, of Memorial Day Weekend 2014.