Cajun Shrimp Boil Soup Recipe:

I still remember the first time I made Cajun Shrimp Boil Soup — the kitchen smelled so good that my family started peeking in before it was even ready. I love how this recipe takes the excitement of a seafood boil and turns it into a warm, cozy soup.

Every spoonful is bursting with shrimp, sausage, corn, and potatoes, all wrapped in bold Cajun spices. The fresh lemon at the end makes it bright and irresistible. Honestly, once you try it, you’ll be looking for excuses to make it again.

Ingredients

Here’s what you’ll need to make a pot of rich, flavorful Cajun Shrimp Boil Soup.

2 tablespoons olive oil – gives a rich base and helps the onions soften beautifully.
1 large onion, diced – use fresh onions for the best flavor depth.
1 teaspoon kosher salt – balances the seasoning and brings out the flavors.
½ teaspoon black pepper – freshly ground adds more aroma.
1 tablespoon Old Bay seasoning – essential for that signature seafood boil taste.
½ teaspoon crushed red pepper flakes – adjust to your spice comfort level.
12 ounces smoked sausage, sliced – smoky and savory; andouille adds extra Cajun flair.
4 cloves garlic, minced – fresh garlic adds a richer, more aromatic base.
3 ears corn on the cob, kernels cut off – fresh corn is sweeter and holds texture better than frozen.
1 ½ pounds redskin potatoes, diced – waxy potatoes hold their shape and soak up the broth.
6 cups chicken broth – use low-sodium so you can control the saltiness.
1 tablespoon chicken base – boosts richness without making the soup greasy.
4 sprigs fresh thyme – for earthy, herby notes.
1 teaspoon hot sauce – adds a gentle heat and tang.
1 ½ pounds shrimp, peeled and deveined – fresh or thawed, never overcook them.
Juice of 1 lemon – fresh juice brightens the soup beautifully.

Note: Serves 6–8 people generously.

Variations

Want to switch things up? Here are some fun options.

Use andouille sausage for an authentic Louisiana kick.
Swap redskin potatoes for sweet potatoes for a sweeter, earthier base.
Add diced bell peppers for extra color and a touch of sweetness.
For a dairy-free soup, keep it brothy and skip any cream-style blending.
Toss in crab legs or mussels for a more seafood-forward boil flavor.

Cooking Time

Prep Time: 15 minutes
Cooking Time: 40 minutes
Total Time: 55 minutes

Equipment You Need

Large soup pot – to cook the entire dish in one vessel.
Cutting board – for prepping veggies, sausage, and shrimp.
Chef’s knife – for clean, precise cuts.
Ladle – for serving without breaking potatoes or shrimp.
Immersion blender (optional) – to slightly thicken the soup if desired.

How to Make Cajun Shrimp Boil Soup?

This recipe is all about building layers of flavor before adding the star ingredients.

Cook the Aromatics

Heat olive oil in your soup pot over medium heat. Add diced onions and season with salt, pepper, Old Bay, and crushed red pepper. Cook for about 5 minutes until the onions soften and release a savory aroma.

Add the Sausage and Garlic

Stir in sliced smoked sausage and minced garlic. Let them cook together for about 5 minutes. This step deepens the base flavor with smoky and garlicky notes that carry through the entire soup.

Add the Veggies

Add diced potatoes and fresh corn kernels to the pot. Season again lightly with salt, pepper, and Old Bay. Cook for another 5 minutes so the vegetables can absorb the spices before simmering.

Simmer the Broth

Pour in chicken broth and stir in the chicken base. Add fresh thyme sprigs and a splash of hot sauce. Bring the mixture to a boil, then lower the heat and let it simmer for 20 minutes, allowing the potatoes to become tender. If you prefer a slightly thicker soup, pulse with an immersion blender.

Add Shrimp and Lemon

Once the potatoes are soft, stir in the shrimp and squeeze in fresh lemon juice. Cook just until the shrimp turn pink and opaque, about 5 minutes. Taste and adjust seasonings before serving hot.

Additional Tips for Making This Recipe Better

From my own experience making this multiple times, here’s what works best:

Prep all ingredients before starting — it makes cooking stress-free.
Always add shrimp at the very end to keep them juicy and tender.
Use fresh thyme instead of dried; it makes the flavor brighter.
Taste and adjust seasoning before serving, as Cajun spices can vary in intensity.
Serve immediately to enjoy the perfect texture of the shrimp and potatoes.

How to Serve Cajun Shrimp Boil Soup?

This soup is hearty enough to be a main dish, but it pairs beautifully with crusty bread for soaking up the broth. A light green salad adds freshness to balance the richness. Garnish with chopped parsley, a sprinkle of Old Bay, and lemon wedges for an eye-catching presentation.

Nutritional Information

Here’s the approximate nutrition per serving:

Calories: 519
Protein: 32g
Carbohydrates: 28g
Fat: 32g

Make Ahead and Storage

Make Ahead: Cook the soup without adding shrimp, then cool and refrigerate. Add shrimp when reheating so they don’t overcook.
Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days.
Freezing: Freeze without shrimp for up to 2 months. Thaw overnight before reheating.
Reheating: Warm gently on the stovetop over medium heat, adding shrimp at the end for freshness.

Why You’ll Love This Recipe?

This soup brings together bold flavors and cozy comfort in one pot. Here’s why it stands out:

One-pot convenience – Minimal cleanup and maximum flavor.
Customizable flavors – Adjust spice levels or add extra seafood to suit your taste.
Bold and hearty – A satisfying, filling meal that’s never boring.
Season-friendly – Perfect in winter for warmth or in summer with fresh corn and shrimp.
Fun twist on tradition – Turns a classic Cajun boil into a comforting soup.

Ash Tyrrell