Sometimes, you get a hankering for soup but don’t want the the typical chicken or beef. This spicy Cajun corn shrimp soup with sausage brings the heartiness and warmth, but the spices and meat pairings bring a welcome change. For the purpose of this post, I am going to refer to this recipe as both shrimp stew and a shrimp and corn soup. Oh, and maybe even a shrimp and sausage stew recipe. Why? Because I like to confuse people like that…ha!
Spicy Shrimp and Corn Soup with Sausage and No Roux
I first saw a creole soup recipe a few years ago. I gave it a try, and loved the meat pairings, but I found the preparation of the roux and such to be a bit much for everyday meal preparation. Eventually, I changed things up to make my dish more of an easy shrimp creole – based on broth and spices with some vegetables and, of course, the sausage and shrimp.
What’s the Difference Between Soup and Stew?
Let’s ponder the age old question – what’s the difference between soup and stew? Basically, a soup tends to involve more broth. And a stew often cooks for longer in less liquid and is served over a grain of some sort.
Honestly, I’m still not sure if I should call this recipe a shrimp and corn soup or a shrimp stew. I think for this to be a true shrimp stew recipe, it would involve a bit less broth and longer cooking time. However, this spicy shrimp soup is definitely hearty!
The somewhat sweet flavor of the frozen Green Giant Honey Roasted Corn really complements the spicy flavors of the rest of the shrimp stew.
Enjoy Cajun Corn Shrimp Soup With Rice
We enjoy having our spicy shrimp soup with sausage served over hot rice. In fact, considering I pour very little broth into my bowl, my personal bowls do have more of a stew quality.
You can add as much or as little broth to your bowl as you prefer. In these photos, I added very little broth because I wanted to mix the shrimp and corn soup into the rice.
Enjoy Cajun Corn and Shrimp Soup with Mashed Potatoes
A few times when we had some leftover corn and shrimp soup but I wanted to change things up for the second eating, I added mashed potatoes instead of rice. Delicious! I even used instant mashed potatoes a couple times. Still so good.
And there you have it! This is one soup we are always happy to see come back around on our meal rotation plan.
Spicy Corn and Shrimp Soup with Sausage
Ingredients
- 12 oz Hillshire Farm beef smoked sausage link
- 1/2 cup Onion chopped
- 1/2 cup Green bell pepper chopped
- 1 tablespoon Creole seasoning
- 16 oz Kidney Beans dark or light, drained
- 9 oz Green Giant Simply Steam Honey Roasted Corn *steamed in microwave; can also use regular canned or frozen corn
- 10 oz Rotel with Lime and Chilies undrained
- 2 cups Chicken broth or water
- 16 oz Shrimp Size medium with tails removed; if frozen, thaw first
Instructions
- Slice the sausage into one-inch rounds or into one-inch diagonal slices.
- Cut the tails off shrimp, if necessary.
- In a large skillet, heat sausage slices with the bell pepper and onion until the sausage is browned and vegetables are tender.
- Drain skillet if there is excessive oil. If you follow this step, return sausage and veggies to pan.
- Add all other ingredients (in the order listed) except for shrimp to pan.
- Bring to a boil.
- Carefully add shrimp so the soup doesn't splatter.
- Cover pot and simmer on low heat for about 10 minutes or until shrimp appear cooked through.
- Serve over hot rice.
Notes
Nutrition
If you enjoyed this shrimp creole soup recipe, you might want to check out my other favorite soups. My sausage and cheese tortellini soup with spinach is one of the best of the best! It is hard to beat! Not to mention, there is also my easy taco soup, chicken tortilla soup, and my contest-winning easy chili recipe!
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