Cajun Crab Soup Recipes

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CAJUN CRAB SOUP



Cajun Crab Soup image

Make and share this Cajun Crab Soup recipe from Food.com.

Provided by Garnet

Categories     Crab

Time 40m

Yield 6 serving(s)

Number Of Ingredients 14

1/2 cup butter
1 onion, chopped
2 cloves garlic, minced
1/4 cup flour
2 cups clam juice
2 cups chicken broth
1 (10 ounce) package frozen white corn
1 teaspoon salt
1/2 teaspoon white pepper
1/4 teaspoon cayenne pepper
1/4 teaspoon thyme
2 cups heavy cream
1 lb canned crabmeat, drained
4 green onions, chopped

Steps:

  • In a large sauce pan, melt butter over medium heat.
  • Stir in onion and garlic and saute until onion is translucent.
  • Stir in flour and cook for 2 minutes.
  • Stir in clam juice and chicken broth.
  • Bring to a boil.
  • Add corn, salt, peppers, and thyme, mix well.
  • Reduce heat and simmer 15 minutes.
  • Stir in cream and crab meat.
  • Heat through.
  • Add green onions, mix well and serve.

Nutrition Facts : Calories 608.5, Fat 46.9, SaturatedFat 28.4, Cholesterol 216.6, Sodium 1333.9, Carbohydrate 27.4, Fiber 2.4, Sugar 5.6, Protein 21.9

BIG ED'S CAJUN SHRIMP SOUP



Big Ed's Cajun Shrimp Soup image

This is an excellent recipe that is quick and easy to fix, and it tastes great too!

Provided by Mr. Ed

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Seafood     Shrimp Soup

Time 40m

Yield 6

Number Of Ingredients 15

1 tablespoon butter
½ cup chopped green bell pepper
¼ cup sliced green onions
1 clove garlic, minced
3 cups tomato-vegetable juice cocktail
1 (8 ounce) bottle clam juice
½ cup water
¼ teaspoon dried thyme
¼ teaspoon dried basil
¼ teaspoon red pepper flakes
1 bay leaf
½ teaspoon salt
½ cup uncooked long-grain white rice
¾ pound fresh shrimp, peeled and deveined
hot pepper sauce to taste

Steps:

  • Melt butter in a large pot over medium heat. Saute green bell pepper, onions, and garlic until tender. Stir in vegetable juice, clam juice, and water. Season with thyme, basil, red pepper, bay leaf, and salt. Bring to a boil, and stir in rice. Reduce heat, and cover. Simmer 15 minutes, until rice is tender.
  • Stir in shrimp, and cook 5 minutes, or until shrimp are opaque. Remove the bay leaf, and season with hot sauce.

Nutrition Facts : Calories 162.5 calories, Carbohydrate 19.6 g, Cholesterol 92.5 mg, Fat 3.2 g, Fiber 1.3 g, Protein 13.8 g, SaturatedFat 1.5 g, Sodium 722.3 mg, Sugar 4.6 g

CAJUN CORN AND CRAB BISQUE



Cajun Corn and Crab Bisque image

Make and share this Cajun Corn and Crab Bisque recipe from Food.com.

Provided by pammyowl

Categories     Crab

Time 50m

Yield 8 serving(s)

Number Of Ingredients 18

3 tablespoons butter
3 tablespoons all-purpose flour
1 tablespoon vegetable oil
1 large onion, chopped
1 tablespoon minced garlic
1 large celery, minced
cajun seasoning
1 cup chicken broth
1 1/2 cups frozen corn kernels
1 bay leaf
2 cups milk
2 cups heavy cream
1 teaspoon liquid shrimp and crab boil seasoning
1 lb fresh lump crabmeat
1/4 cup chopped green onion
1/2 teaspoon Worcestershire sauce
salt and black pepper
additional chopped green onion

Steps:

  • Melt the butter in a small saucepan over medium heat; then gradually whisk in the flour. Cook 5 to 7 minutes, whisking constantly, until a golden roux forms; set aside.
  • Heat the oil in a Dutch oven over medium heat. Combine the onion, garlic, and celery and cook 1 minute. Add the Cajun seasoning to taste. Stir in the broth, corn, and bay leaf. Bring to a simmer, then pour in the milk, cream, and liquid crab boil. When the mixture begins to simmer, reduce heat to low and simmer 7 minutes. Stir in the roux, 1 tablespoon at a time, blending thoroughly. Continue to cook, on low heat, whisking until mixture thickens. Stir in crabmeat, green onions, and Worcestershire sauce. Simmer 6 to 8 minutes more. Season with salt and pepper to taste.

CAJUN SHRIMP SOUP



Cajun Shrimp Soup image

My mom used to cut the corn off the cob to make this soup, but I use canned cream-style corn. This is a very good dish to come home to on a chilly day.

Provided by Taste of Home

Categories     Dinner     Lunch

Time 1h

Yield 10 servings (2-3/4 quarts).

Number Of Ingredients 15

2 tablespoons canola oil
2 tablespoons all-purpose flour
3 celery ribs, thinly sliced
1 medium onion, chopped
1 small green pepper, chopped
2 green onions, thinly sliced
2 garlic cloves, minced
4 cans (14-3/4 ounces each) cream-style corn
1 can (10 ounces) diced tomatoes and green chilies, undrained
1 bay leaf
1/8 to 1/4 teaspoon white pepper
1/8 to 1/4 teaspoon cayenne pepper
Dash hot pepper sauce
3 cups cooked small shrimp
1/3 cup minced fresh parsley

Steps:

  • Heat oil in a heavy saucepan over medium heat. Carefully add flour; cook and stir until golden brown, about 6-8 minutes. Reduce heat to low. Add the celery, onion, green pepper and green onions; cook and stir for 5 minutes. Add garlic; cook 1 minute longer. Add the corn, tomatoes, bay leaf, white pepper, cayenne and pepper sauce; bring to a boil. Reduce heat; cover and simmer for 30-40 minutes. , Stir in shrimp and parsley; heat through. Discard bay leaf.

Nutrition Facts : Calories 131 calories, Fat 3g fat (0 saturated fat), Cholesterol 138mg cholesterol, Sodium 1026mg sodium, Carbohydrate 13g carbohydrate (3g sugars, Fiber 2g fiber), Protein 14g protein.

SPICY CAJUN CRAB AND GREENS SOUP



Spicy Cajun Crab and Greens Soup image

Cajun seasoning spikes this soup with heat, so adjust according to your taste. Serve with: Jalapeño corn bread and carrot sticks.

Provided by southern chef in lo

Categories     Crab

Time 12m

Yield 6 serving(s)

Number Of Ingredients 9

1/4 cup vegetable oil
1/4 cup all-purpose flour
3 -5 teaspoons cajun seasoning
2 1/2 cups bottled clam juice
2 (14 1/2 ounce) cans diced tomatoes with sweet onions, in juice
1 (6 ounce) bag baby spinach leaves
2 tablespoons chopped fresh thyme
1 garlic clove, pressed
1 lb lump crabmeat

Steps:

  • Whisk oil and flour in heavy large saucepan over medium-high heat until smooth and golden brown, about 3 minutes. Add enough Cajun seasoning to season to taste and stir 30 seconds.
  • Add clam juice and stir until smooth. Add tomatoes with juices. Reduce heat to medium-low and simmer 3 minutes.
  • Add spinach, thyme, and garlic and simmer until spinach is just wilted, about 1 minute.
  • Add crabmeat and simmer until heated through, stirring gently. Season to taste with salt and pepper.
  • Ladle soup into bowls and serve.

Nutrition Facts : Calories 192.4, Fat 10.2, SaturatedFat 1.3, Cholesterol 60.4, Sodium 523.1, Carbohydrate 6.2, Fiber 0.9, Sugar 0.1, Protein 18.7

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