Best Spicy Cajun Soup Recipes

SPICY CAJUN CRAB AND GREENS SOUP

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.

SPICY CAJUN SOUP

Steps:

• Split the sausage lengthwise into fourths and then slice. Heat the olive oil over medium high heat in a stockpot. Add the sausage to the pot and cook for 3 -4 minutes until lightly browned.
• Add the onion and garlic and cook until tender.
• Add diced tomatoes with their liquid, to the sausage mixture; add the sugar and bring to a boil. Boil for 3 minutes.
• Add the salt, pepper, basil, parsley and Cajun seasoning; stir and add corn and water. Bring to a boil, reduce heat and simmer, uncovered, for 15 minutes.
• Homemade Cajun seasoning:.
• Mix all ingredients in a glass jar and store in the refrigerator. Shake the jar before using.

QUICK AND SPICY WHITE BEAN SOUP CAJUN STYLE

Steps:

• Heat a heavy dutch oven over medium high heat. When hot add in the diced bacon and render out the fat. Add in the carrot, celery, green pepper and garlic. Cook, stirring frequently until vegetables are wilted and crisp tender. Add the ham and smoked sausage. Cook until the meat begins to brown.
• Drain and rinse the beans. Stir in the beans, chicken stock, dried onion, jalapeno, tomatoes and Cajun seasoning. Stir to combine. Add a few shakes of Tabasco sauce to taste. If desired, season with salt and pepper. Lower heat and allow to simmer for 30 minutes.
• In another pot cook the brown rice as per package instructions. Place a serving of rice in a bowl, spoon soup over and garnish with sliced green onions.

SPICY CAJUN CRAB AND GREENS SOUP

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.

CAJUN CORN SOUP - SPICY AND HEARTY

Steps:

• Cooking the Soup - season stew meat well with salt, pepper, cayenne - saute meat in soup pot until medium brown - add tasso and saute an additional 5 mins - puree half of 1lb. bag of corn in blender - add pureed corn, remaining corn from frozen bag, cream corn, rotel tomatoes, stewed tomatoes and water until you get desired consistency. - bring to boil - reduce heat to medium/low and cook for 1.5 hours - serve over rice

CAJUN SPICY TOMATO SOUP

Steps:

• Heat the oil in a large, heavy-bottomed saucepan or Dutch oven.
• Add the flour and cook over medium heat, stirring constantly, until it colors a bit, about 5 minutes.
• Add the chopped vegetables and spices (cajun seasoning, hot paprika, pepper) and cook over medium heat until the vegetables are softened but not browned, another 5-7 minutes.
• Add both cans of tomatoes and the liquid (stock or water). Bring to a boil, chopping up the tomatoes as the soup heats.
• Blend with an immersion blender until smooth.
• Simmer the soup for about 20 minutes.
• Taste and adjust the spicing if necessary. Stir in the red wine vinegar and the sugar if needed.
• Serve piping hot in mugs or bowls. Garnish as desired.