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Cajun Shrimp Boil Soup Recipe
Ash Tyrrell

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.
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Prep Time 15 minutes
Cook Time 40 minutes
Servings: 7
Ingredients Method Notes

Ingredients
  

  • 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.

Method
 

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.

Notes

  • 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.