As a Minnesotan, I can truly appreciate a good creamy Cajun soup on a cold and wintry day. Especially when we’re snowed in thanks to a winter storm that’s expected to bring in 20 inches of snow!
I love a well seasoned soup especially if it’s creamy and packed with chicken, shrimps, sausages, and veggies! I’m sure you can add in crab legs if you wanted to, I opt out just because I’m not a big fan of most seafood.
I strongly suggest using milk instead of water for a richer and creamier taste. I have made this soup using both methods and the difference in taste and texture between the two is quite astounding!
Still in all, this is my family’s favorite soup and we always clear the pot! I love to serve it over rice which makes it a more filling meal along with oyster crackers.
Creamy Cajun Soup
Course: MainCuisine: AmericanDifficulty: Easy4
servings15
minutes30
minutesIngredients
2 cans of cream of chicken soup, 10.5 oz each
3 cans of milk or water, 10.5 oz each
1 lb of chicken breasts
1/2 lb of shrimps, peeled and deveined
12 oz of sausages
1 large bell pepper, diced
2 stalks of green onions, finely chopped
2-3 celery sticks, chopped
3/4 tsp of creole seasoning
- Seasonings for chicken:
1 tbsp of olive oil
1 tsp of sugar
1 tsp of garlic powder
1/2 tsp of paprika
1/2 tsp of onion powder
1/2 tsp of sea salt
1/4 tsp of Kick’N Chicken seasoning
1/8 tsp of black pepper
- Seasonings for shrimps:
1 tsp of olive oil
1/4 tsp of Old Bay seasoning
1/4 tsp of sugar
1/4 tsp of oregano leaves
Directions
- Start with prepping the veggies: dice bell peppers, chop green onion and celery sticks.
- Prep the meat: cut chicken breast into small chunks.
- Season chicken with ingredients listed above and mix well.
- Season shrimps with ingredients listed above and mix well.
- Using a large pot over medium heat, add the cream of chicken and milk or water (I used milk for a richer taste) stirring frequently.
- Cook for a few minutes until the mixture has turned into a creamy soup.
- Add in the chicken and stir well, allow to cook for 2 mins.
- Add in onions and celery then stir.
- Add in shrimps and gently stir.
- When shrimps turn pinkish after 3 mins or so, add in bell peppers and sausages.
- Stir well then add creole seasoning and stir some more.
- Stir well and reduce heat to low or turn off.
- Serve over rice and/with a side of oyster crackers. Enjoy!
Notes
- Optional: this soup also taste well with potatoes added. You can incorporate it into the recipe by adding potatoes cut into medium-sized cubes before Step 7 and allowing a minimum of 20 mins for the potatoes to cook before adding in the chicken.
