CAJUN SEAFOOD SOUP

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Cajun Seafood Soup image

Great hot meal on a cold night. Serve with hot garlic bread.

Provided by Mary Hodges

Categories     Cream Soups

Number Of Ingredients 13

1/2 c bell pepper, chopped
1/2 c onion, chopped
3 clove garlic, minced
2 Tbsp olive oil
4 andouille sausages, cooked and sliced
5 c chicken broth
1 1/2 Tbsp chef paul prudhomme's seafood magic
2 c scallops, cut into bite-size pieces
1 lb shrimp, peeled and deveined
1 c crab meat, cut into bite-size pieces
1 c heavy whipping cream
2 c parmesan cheese, grated
6 c cooked rice

Steps:

  • 1. In large dutch oven, cook onion, bell pepper and garlic in the oil until onion is transparent. Add sausage, chicken broth and seafood magic. Simmer 15 minutes. Bring to a boil and add fresh scallops, cook 4 minutes. Turn off heat. When at a simmer and add shrimp, crab and whipping cream. DO NOT LET BOIL. Add cheese - stir until melted. Serve immediately over cooked rice in bowl.

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