Get a taste of New Orleans with this Creamy Cajun Shrimp Soup recipe! Similar to a chowder or bisque, this easy, spicy soup would be great with corn, potatoes, or even sausage too.
For one of Noah's family Christmas parties, we all did soups and salads instead of the traditional holiday foods. Noah's aunt made this shrimp soup that everyone just RAVED over! I asked her for the recipe, and it turns out it is almost all canned items…but you would never know it!
Creamy Cajun Shrimp Soup
1 can Cream of Onion Soup
1 can Cream of Celery Soup
2 cans Evaporated Milk
1 can Rotel
1 pound Shrimp
1 medium onion, diced thin
3 stalks celery, diced thin
1 tbsp. Tony Chachere's (or other Cajun seasoning…but this is my favorite.)
1 tsp Garlic Powder
In a large pot, cook the celery and onion until translucent. Add the shrimp and cook the shrimp until just pink. Add all canned ingredients and seasonings.
Cook on low for about 30 minutes. Be careful not to scorch the bottom of the pot like I did!
Serve with a little bit of cheese and hot sauce, and the garlic/cheese biscuits I found here. Super easy meal with a 30 minute prep time…this would be great for a weeknight!