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Homemade Shrimp Creole Soup
Classic Cajan Shrimp Creole Recipes

This homemade shrimp creole soup recipe is a Cajan Classic. Shrimp Creole that is made with fresh shrimp stock, onions, green peppers, tomatoes, herbs, and shrimp. It's great over rice and / or served with French bread for dipping. A family favorite.


INGREDIENTS:

  • 3 lbs. peeled, deveined medium shrimp, shells reserved
  • 1/2 med. onion, chopped
  • 1 finely chopped carrot
  • 2 chopped celery ribs
  • 4 cups water
  • 1/3 cup bacon grease
  • 2 chopped onions
  • 1 TBS minced garlic
  • 1 large chopped green bell pepper
  • 2 bay leaves
  • salt to taste
  • 1 1/2 tsp freshly ground black pepper
  • 2 tsp brown sugar
  • 1 tsp cayenne pepper
  • 1 tsp hot pepper sauce
  • 1 tsp dried rosemary
  • 1 tsp dried thyme
  • 1 tsp dried basil
  • 4 chopped tomatoes
  • 2 c. canned tomato sauce
  • 1 c. chopped green onion
DIRECTIONS:
  1. In a medium stock pot, combine the reserved shrimp shells, 1/2 onion, 1 carrot, 2 celery ribs, and 4 cups water. Simmer for 1 hour, uncovered; stirring occasionally. Strain the stock into a smaller saucepan, boil and reduce to 2 cups. Remove from heat.
  2. In a large skillet, melt grease over medium heat. Add the onions, celery, garlic and green bell pepper; saute until soft and beginning to caramelize around the edges.
  3. Add the bay leaves, salt, black pepper, brown sugar, cayenne pepper, hot sauce, and 2 cups reduced shrimp stock. Bring to a boil and add crushed rosemary, crushed thyme, crushed basil, tomatoes, and tomato sauce.
  4. Cover and simmer for about an hour, stirring occasionally.
  5. Stir in shrimp. Then, return cover and turn off the heat. Let the shrimp creole sit for 15 to 20 minutes or until shrimp is pink throughout.
  6. Ladle into bowls. Garnish with a sprinkle of green onions on top. Enjoy this shrimp creole recipe.

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