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Recipe: Big Ed's Cajun Shrimp Soup

This is an excellent recipe that is quick and easy to fix, and it tastes great too

Big Ed's Cajun Shrimp Soup Ingredients

  • 1 tablespoon butter

  • cup chopped green bell pepper

  • cup sliced green onions

  • 1 clove garlic, minced

  • 3 cups tomato-vegetable juice cocktail

  • 1 (8 ounce) bottle clam juice

  • cup water

  • teaspoon dried thyme

  • teaspoon dried basil

  • teaspoon red pepper flakes

  • 1 bay leaf

  • teaspoon salt

  • cup uncooked long-grain white rice

  • pound fresh shrimp, peeled and deveined

  • hot pepper sauce to taste

How to Make Big Ed's Cajun Shrimp Soup

  1. Melt butter in a large pot over medium heat. Saute green bell pepper, onions, and garlic until tender. Stir in vegetable juice, clam juice, and water. Season with thyme, basil, red pepper, bay leaf, and salt. Bring to a boil, and stir in rice. Reduce heat, and cover. Simmer 15 minutes, until rice is tender.

  2. Stir in shrimp, and cook 5 minutes, or until shrimp are opaque. Remove the bay leaf, and season with hot sauce.

Big Ed's Cajun Shrimp Soup Nutritions

  • Calories: 162.5 calories

  • Carbohydrate: 19.6 g

  • Cholesterol: 92.5 mg

  • Fat: 3.2 g

  • Fiber: 1.3 g

  • Protein: 13.8 g

  • SaturatedFat: 1.5 g

  • ServingSize:

  • Sodium: 722.3 mg

  • Sugar: 4.6 g

  • TransFat:

  • UnsaturatedFat:

Big Ed's Cajun Shrimp Soup Reviews

  • This recipe is AWESOME For the base, I used two 32oz containers of low-sodium chicken broth, clam juice (look for it in the international foods aisle or near the tomato sauce), one 28oz container of crushed tomatoes, and the sauteed garlic and green pepper (I substituted the green onions with onion powder). Use the spices liberally and to your taste (you cant really measure herbs) but dont add salt until youve tasted it. Clam juice is REALLY salty. I let the base simmer for about 30 minutes, then I added one pound of shrimp, two containers of lump crab meat, and a pound of tilapia. I cooked it for another 5 or 10 minutes, then shut it off. You can even remove the soup from the heat, then add the seafood. The heat from the mixture will cook it. Its so good by itself, I didnt add the rice. Its great as is

  • Yummy My family is Cajun (from Louisiana), so Ive been exposed to a ton of Cajun food in my day. Im by no means an "expert", but from my experience, this is fantastic I have been taught that anytime youre using green bell pepper, you might as well toss in some celery, so I added about 1/4 cup of that. I also used 3 cloves garlic (not so much cuz its a cajun thing to do, as it is i LOVE garlic) and added a 10 oz. can of clams and an 8 oz can of oysters. Also upped the amount of rice to 1 cup. Ive already eaten 2 servings and contemplating another as we speak...will definitley make again :) (Oh, may up the butter to 2 T next time though, cuz my garlic was burning before the rest of the veggies were done)

  • Soooo yummy. I also doubled the recipe. Living in Tokyo, I couldnt find clam juice in the supermarket, so I improvised. I bought big prawns with heads attached. I took the heads off the prawns and boiled them till the water turned an orange color (from the row). I then strained it to collect the soup, which is very flavorful because of the the prawn row in it. I used this instead of water and clam juice. I also added scallops and clams, so it ended up being a very hearty soup loaded with seafood. Served to friends at lunch and everybody got seconds.

  • This is a WONDERFUL soup - different (at least for me), flavorful, hearty and delicious. I served this as a first course for hubs, myself and a dinner guest, and the 6-serving recipe was cleaned up to the last drop I followed the recipe exactly and would do so again. We were all pleased and satisified, although just a little full before the main course was served

  • I took advice and added (mind you recipe was scaled to 10 servings) 1 cup celery, 10 oz clams, 14.5 oz can of diced tomatoes, 1 tspn cajun seasoning, 1 tsp hellfire sauce, and doubled the red pepper flakes...the end result was not only the best soup i have ever made, but perhaps the best soup i have ever tasted...as a tough rater this is the first 5-star i have given

  • I would give this soup 6 stars if I could. Its very easy to make with common ingredients and is about as tasty as a soup can be. I made two substitutions with items I had on hand: Used a 28 oz. can (3 1/2 cups)of diced tomatoes in place of the 3 cups of vegetable juice to make a thicker consistency (left out the 1/2 cup of water). Also substituted Tarragon when I discovered I was out of Thyme. What a great and interesting flavor I love that this is a very low fat soup, too. Good job, Eddie

  • Very good basic recipe. I added a shallot, one stick of celery, a couple of shakes of white pepper, and doubled the garlic. It didnt have quite enough spice for me, so I added Tabasco at the table.

  • This was very good and I will make this again. The only things I changed was to use low sodium V8 and I used chicken broth in place of clam juice. I also tossed in about a cup of sliced okra.

  • Y-U-M DOUBLE THE RECIPE Thanks Big Ed for an AWESOME recipe. Readers, I made quite a few recommendations, but not because the soup needed it - it was for personal preference only. This is a 5* soup as it stands. I added 1/2 chopped red pepper (which I happened to have on hand), AT LEAST 2 T. red pepper flakes, 2 tilapia filets, 4 chopped green onions, at least 1 T. Old Bay Seasoning, Seafood Seasoning was added to my tilapia filets, 3 stalks of celery, 1 T. garlic and I also used SPICY V8 juice. And, lots of Tobasco We like things HOT, and this did not disappoint with my changes. I also pumped up the volume on all spices. I typically dont like when people modify recipes - but we did it to satisfy our particular taste. Eds soup is a FANTASTIC recipe - we just customized it for us.

  • I think this recipe is a great base, but lacking as written. Where are the veggies? I added a bunch of okra and corn, and that filled it out niceley. I also did 1/2 chicken broth and 1/2 v8. Will make again with my mods. THANKS

  • This recipe was AWESOME My family loved it My oldest daughter didnt even pick out the "green stuff" The only changes I made to the recipe were to add more garlic, celery and a can of Rotel tomatoes. Thanks for the recipe Eddie. This South Lou-zee-ana family will enjoy it for years to come.

  • Went down an absolute storm with Mr P this evening - he almost finished the whole pot by himself. Mostly followed recipe exactly, but added celery, minced clams with juice and doubled red pepper flakes. Very, very good indeed. Thank you.

  • I made this soup last night because Id forgotten to take something out of the freezer for dinner. I had a bag of shrimp that I easily defrosted in some cool water and so I was set to go as I had all the other ingredients in the pantry/fridge I added some smokies (any smoked sausage would work) to give it the smoky flavour I think Cajun food needs. I also used the single serving sized V8 juice cans and put in three to stretch the meal. I think the idea of some celery is a good one and will put some in the next time

  • Lip smacking good, fast and easy. A versatile recipe easily modified to fit your taste but easily shines as is. Improvised w/ 2, 4 ounce cans of minced clams as store was out of clam juice added juice per recipe & added clams w/ shrimp. Used low sodium V8 wish I had used low sodium Spicy Hot V8, and omitted salt. Substituted beef broth for the water and used 2 bunches of green onions & 5 bay leaves rather than 1. We added extra ingredients: (i) 4, celery stalks, chopped, (ii) 3, jalapeo peppers wanted to use habanero peppers but not available at store, and (iii) 6, large sea scallops, quartered. We left out the rice this go round. Even after ramping up the spices and spiking the heat, we still added hot pepper sauce as suggested by Big Ed but thats because we like things HOT. Other reviewers mentioned adding spicy chorizo sausage and more vegetables, and thats another variation we may go with in the future. This soups flavor is even better the next day. Thanks MAGICWAD for sharing this tasty recipe.

  • This soup is fabulous and so quick and easy to make I did, however, add a bit too much hot pepper sauce and it was very spicy. I would say 4 or 5 dashes would be plenty and let people season it after that as they please. Also, I omitted the salt altogether as there is plenty in the tomato and clam juices. Great recipe, Eddie

  • I prepared this recipe while I was working behind a bar and served it at happy hour. I doubled the recipe but added a pound of scallops instead of extra scrimp. It was a big hit. Mostly men in the bar.

  • I made this last weekend when we had friends over, it went over quite well with everyone. I took the advice of other reviewers and doubled it, added canned diced tomatoes and added some large scallops. Since we live in Japan good seafood is easy to find and I am always looking for great recipes like this one Thanks "Big Ed"

  • I was a little skeptical about a soup with V8 and clam juice, but it turned out great I added more spices and hot sauce to cover up some of the fishy taste the shrimp added. Also threw in half a bag of frozen okra to make an even hartier soup. I was full after two bowls Served it up with pieces of a fresh loaf of crusty Italian bread. BTW, it took me forever to find the clam juice. I found it with the canned tuna and sardines.

  • Made this over the weekend--very good but I changed a few things, so I gave it 4 stars. Added Ro-Tel tomatoes and used Clamato juice. Also, when cooking anything Cajun you have to use the trinity: bell peppers, onions and celery (not in recipe). I also cooked shrimp separately and used the stock as liquid for the soup. I would suggest cooking the rice separately too and adding the soup to it per serving. I cooked the rice in the soup and it turned pinkstill good, just a bit weird looking. The Ro-Tel tomatoes and shrimp boil (in the stock) made it plenty spicy. Yum

  • Really delicious. Did not add salt, clam juice and veggie juice has enough. Served with cornbread muffins.

  • Great My mother-in-law couldnt quit talking about it & has insisted I send the recipe to the rest of the family.

  • This is fabulous I used pasillo peppers instead of green bell peppers which gave it a great flavor. I didnt think V-8 juice would be good but it made all the difference.

  • This was really good. I couldnt find clam juice anywhere, so I used minced clams. I did think it tasted better the 2nd day than the 1st.

  • So very tasty and easy to throw together I routinely keep chopped red/green pepper pieces and chopped onion in zip top freezer bags in my freezer for last minute additions to recipes on busy nights. I made it with shrimp the first time around (I used 1 large can of V-8 to make 2 different batches of soup. I froze the unused portion after making the first batch...worked like a charm for the 2nd batch of soup) and used sliced smoked kielbasa and some home smoked turkey breast chunks for the second batch. We loved both versions Thanks so much

  • I made this according to the recipe except I doubled everything. It was delicious. This is one of those great basic recipes that you can play with and still get excellent results. Adding sausage would be great, as would chicken, or other seafood. If I had celery on hand I would throw that in next time. Dont be afraid to experiment with this one.

  • Very tasty I made a couple of substitions, not for taste but rather because of what we had on hand. I used a yellow pepper, regular onion and basmati rice instead of the recommended. I also threw in a handful of frozen corn to add some extra veggies. I made the soup base the night before and added the rice and shrimp after heating the soup back up. I think leaving it overnight really let the flavours deepen. Very good, I will definitely make it again

  • I made this as directed except for 2 things. I added a can of lump crab meat, which was excellent Also, I went to my pantry to add the rice, and found out I didnt have any. I already had the soup going, so I ended up substituting the rice with orzo. Turned out just fine and my husband was happy because he doesnt like rice very much. To me, this soup tastes a lot like jambalaya. I will definitely make again

  • Will make again.

  • YUM This soup was so good, plus it is quick and easy. I will be making this again

  • The green pepper made it kind of bitter. The smell was a little fishy. I dont know if i would make this again.

  • Very good recipe...recommend anyone to try it

  • Thank you, Ed My husband is also an Ed, and we thought it would be fun to try this soup just on the name alone. I sure am glad we did.Ive made it as is and it was a wonderful soup for a cold day. The shrimp were perfectly sweet and tender, and the spices were perfect for opening up the sinuses. Watch the amount of salt and heat because this soup is bold and thick. I couldnt decide between this recipe and the one for Killer Shrimp. We were lucky to live near NoHo Killer Shrimp restaurant for a few years. I like the veggies in this one way better, but I adore the herb, butter, and wine in the Killer recipe, too.The next time, I wanted more broth and less mush. Used converted rice to avoid porridge. Added a can more of low sodium chicken broth, white wine for the water, and up to a cup more chopped vegetables (classic Cajun onion, celery, bell pepper, carrot mix) and a pinch of rosemary, basil, and oregano to cut the saltiness of clam juice.

  • Loved this Added bite sized tilapia with the shrimp and right before serving added the juice of a lime and some fresh cilantro. It was good without but the lime added some freshness and I just like cilantro with anything hot.

  • We love this soup We use broth instead of water, add a couple of stalks of celery and onion instead of green onion, and add a can or two of clams in their juices instead of the clam juice. You can make it as spicy as you want and as liquidy (or not) as you want. Absolutely delicious-and healthy, too

  • I made it for my parents when they came to visit and they absolutely loved it. Both of them had seconds. I thought it was just okay. It was also very easy to make so Ill probably make it for guests even if I dont make it again for myself. I also thought the recipe might be nice with a bit more rice.

  • I thought this soup was great I doubled the recipe per other users reviews and was glad I did. This recipe was very simple and quick to make, too.

  • This was excellent and very simple. I doubled the rice and added a can of Rotel. We will definitely make again.

  • I did make an addition. I added okra and more rice. But this soup is very good and simple. Thanks Big Ed..

  • Even the most discerning food critics in my house loved this soup. Left out the water and used a can of diced tomatoes. Added crab meat and didnt need to. Great soup for a cold rainy N.W. evening.

  • This was great I used the substitutions from others and it was a hit Instead of veg juice, I used tomatoes, and I doubled the recipe using both scallops and shrimp. Everyone loved it, thanks Ed.

  • Pretty good.... My hubbys exact words (I quote): "If you had made more, I would eat this tomorrow too." I have to disagree. I like my tomato seafood soup recipe much better. It calls for cheaper, more common pantry ingredients such as jarred tomato sauce, salsa and diced tomatoes. This is not bad by any means. Its just not as good as my recipe and calls for unusual ingredients I dont normally keep on hand (i.e. tomato-veggie cocktail, clam juice). All in all, this was decent, but somewhat lacking without the addition of a few items to add some much needed "bulk." I ended up doubling the broth / veggies / spices and adding 2 cubed tilapia filets, 8 oz. lump crabmeat, a can of (drained) chopped clams and 1/2 lb. shrimp (all tossed in at the last 5 minutes). Thanks anyways, MAGICWAD :-)

  • This soup is easy to make and healthy. I would consider adding tomato soup or tomato sauce to thicken it a little. This would be a great soup to serve before the main course.

  • This was awesome, the only thing a did different was used 4 cups of Clamato Juice instead of the 3 cups of Vegetable juice plus 1 cup of clam juice. I followed the rest of the spices exactly and everyone loved it.

  • We dont eat Cajun (spicey) but loved my toned-down version. I didnt have a bell pepper but can see where it would be good. I added two cans of clams. Yummy.

  • I have reviewed this before. But it is so good I had to review it again Last time I made this it was New Years, this time I made it for Superbowl. Again it was a huge hit. I added 1/2 of spanish chorizos sliced really thin and garlic paste instead of garlic cloves. Always remeber this recipe has to be tripled or quad. if you have a crowd. I am also cooking this dish for a ladies retreat. This recipe has endless possibliities. My son had to help me cook it as I was injured and he remarked WOW is this really this easy?

  • We loved this one. Ive made it twice, once with regular V8 juice and the other time with the hot & spicy V8. Definitely use the hot & spicy Make sure to not overcook the shrimp because this can affect the overall flavor, too.

  • I changed this a little - used light butter and added extra at the end to mellow out the acidity. I omitted rice, but put in lots of sliced celery with the bell pepper and onion (I used yellow onion). For fish, I threw in 1/4 lb raw small scallops & 1/4 lb raw tilapia chopped, and simmered for 5 minutes. Then I added 1/2 pound each of pre-cooked mussels and small shrimp, brought back to a simmer, and turned off heat. Let it rest for 10 minutes... and it was fabulous Served w/ crusty whole-wheat french bread.

  • Make soup base day before. Use prawns with heads. Needs hot sauce.

  • This was great. I had to modify it a bit because the recipe was a bit smaller than I expected. I doubled everything except the clam juice and shrimp plus I added 1 pound of smoked sausage. I also used V8 spicy. The whole office loved it Thank you for sharing the recipe.

  • This soup was awesome My husband and I both loved it. It has a nice little kick to it. Definitely a keeper for this winter.

  • This recipe was very easy to make and the end result was a great tasting meal I doubled the ammount of the red pepper flakes, because I like my food a little spicier. Everyone in the house loved this recipe...Thanks for sharing

  • Excellent recipe Didnt change a thing and my family devoured it. The only thing I would do differently next time is too double the recipe so we have left overs thank you for sharing

  • This is a Awsome Soup.... My family love it. I add a little more Shrimp due to my kids fight over how many each one gets.... Thanks again

  • My boyfried and I loved this soup. I subsituted Spicy V8 for the regular for extra kick since the grocery store was out of red peper flakes and so was I. I will definately make this again

  • This is a great recipe. I made it as is, but while we ate Boyfriend and I brainstormed on possible adaptations/additions. I said celery would be a great addition, he wanted extra hot sauce. Very good soup to eat on a cold autumn day when your heater is broken (I speak from experience.)

  • This is a GREAT & EASY recipe that you can whip up in 30 minutes for a quick, delicious lunch I have a recipe for seafood Cajun Jambalaya that my family has been making for years...it takes about 1.5 hrs to make from roux to finish. This is an awesome alternative The flavors could use a little more development since its not a roux base so if I make it again, Ill add some finely chopped andouille sausage to give it a much needed smoky punch. I have given it 5 STARS because its SO EASY TO MAKE and turns out wonderfully just as the recipe calls for.

  • Its a great recipe and really good with crab too

  • This soup was excellent. My 10 year old absolutely loved it. Problem was there was not enough. Next time I would double the recipe. This is difinitely not 6 servings...at least not in our house.

  • Great soup. I omitted crushed pepper flakes and used spicy vegetable juice. I also used a little liquid crab boil. Quick and easy.

  • I love this recipe. It is very tasty and even better on day two, (if it lasts that long). Like several others suggest, I add equal parts (1/2 cup) of chopped onions, green peppers and celery, and plenty of Louisiana Hot Sauce. Ive made this many times think it ranks in the top five of my favorite soups and stews.

  • YUM This was excellent and good for you too I only had plain tomato juice so that is what I used. I also added a bit of Old Bay, but I bet if I had used V-8, it wouldnt have even needed that. I will find out next time. Thanks for such a great recipe Okay, this time I made the soup with V-8. Honestly, I couldnt taste THAT much of a difference. Although, I will admit, it didnt need any Old Bay this way. Next time, I will probably make it with whatevers on sale - V-8 or tomato juice. Thanks again

  • This was not only easy but absolutely delicious.I highly recommend it to anyone who enjoys a good spicy shrimp soup. Enjoy

  • Very good and easy I added 1 tsp. of Louisiana Hot Sauce to the soup. Thanks

  • This soup came out great. thanks big ed. i made a shrimp stock and used that instead of water. i also added squid.

  • I used organic brown rice which made the cooking time much longer for my soup and I also used fresh herbs from my garden. The flavors were a bit bland for my taste but my husband and son enjoyed it.

  • I couldnt find CLAM juice- so I just used Clamato instead and cut out the tomato juice. I also added some Tony Chatureas

  • I fixed this for lunch during a corporate meeting my husband had at our home. We had 2 guys from the New England area here. They both raved about this soup and wanted the recipe. I doubled the recipe. I also added a can of Lump crab meat and and extra 1/2c. of rice, using brown rice instead of white. I did have to add some extra vegtable juice (Red Gold) because it thickened after letting it sit over night (made the night before) then added the shrimp just before serving. Thanks for making me a hit at lunch

  • So delicious. I used spicy clam and tomato juice and omitted the hot sauce.

  • This is a very good and easy recipe. The first time I made this following the recipe exactly. The next time I made it I added 1-14.5oz can of diced tomatoes with the juice. Just delicious Thanks, Eddie.

  • Quick, easy and delicious. Great recipe

  • Very good, but I just felt it was missing a little something. I used the crushed tomatoes instead of the juice and water, and I added corn and string beans. I might add just one more vegetable next time to make it heartier. But, overall it was good - a nice alternative.

  • It was ok, able to eat it but had tart taste.

  • I love this recipe. I use a whole cup of rice to make it a little heartier and spicy V-8. One of my favorites and low cal too.

  • This was really good. I would definitely make this again.I added a can of diced tomatoes, more red pepper used white onion instead of green, and added extra rice (and extra water because the rice soaked it up).

  • This soup was a big hit....thanks Big Ed

  • Very good I added a small can of corn (drained) and it was a hit I also used a 1 lb bag of peeld/frozen shrimp instead of fresh.

  • Double or triple the recipe. Its very good but doesnt make alot.

  • Absolutely delicious Easy to make. My husband loved it and even our 2-yr old ate it.

  • This was awesome. Very tasty, and more filling than I expected. I added a little more vegetable juice than called for, doubled the garlic, and spiced individual servings with Louisiana hot sauce.

  • It was good, but next time Ill add some chopped celery to the mix, maybe some chopped onions, and definitely some Cajun seasoning. I think that will make it five stars.

  • Loved it

  • I made this as written except that I left out the butter and used only 1/2 lb of shrimp (that was all I had). It tasted good and was easy to make, but nothing out of the ordinary.

  • If you want a soup that is close to gumbo without all the work, this is it. Super flavor good any day of the week.

  • Added crab, a lot of hot sauce, and more shrimp. Tasted delicious. It is great for tailgating

  • AWESOME I had a hard time finding the clam juice so I used 2 cans of minced clams, tasted great

  • Made with tofu.

  • Very good. The shrimp is so golden sweet I, too, added celery, clams, yellow onion, doubled the red pepper flakes, and used extra V8. My mom needs to watch her diet, so I chose the low sodium V8 instead of the extra spicy or clamato cocktails that contain MSG and lots of salt.

  • I loved it the next day Definitly a day ahead dish. I went with the other reviews and added the can of diced tomatoes which made it great. Also, opted for shrimp stock instead of clam juice, and white onion instead of green. Other than the few changes it was great...:) Thanks ED PS My Hubby loved it too..

  • I just got back from Louisana and I ate a TON of different kinds of cajun dishes. This by far is still one of my favorite recipies It is SOOOO good

  • This soup is very yummy. I add scallops and crab meat as well. It is even better the next day.

  • Very good The tomato was a little overpowering, so I added some gluten-free chicken bouillon to it. Next time, I think Ill add a little bit of cream and make it a bisque. I used tilapia, clams, shrimp, and crab in it and used jasmine rice. Even my picky husband ate it (the kids are never a problem...its the husband who is picky).

  • I dont want to rate because I made a couple of changes that may have been the problem, but I couldnt post without givin it something. This was OK, but something was lacking. I took some reviewers suggestions and used V8 juice and added crab meat with the shrimp. The crab meat did nothing for the soup so NEVER use that. I wonder if the clam juice was the problem - if anyone has any thoughts please post. I think Ill try it again with something besides clam juice and without crab meat.

  • I tried making this today and I only took me about 30-40m. It was so so easy to make . It tasted good I only forgot to put one thin in and thats the tomatoe juice but It was still okay . And I dont hav about 2 ingredients at the moment . Its easy so you should try it

  • Used V-8, added celery , and one teaspoon old bay seasoning, /2 cup more rice, and VERY GOOD Thanks BIG ED

  • Easy and delicious I did take others advice and added imm crab meat and clam juice. This is crazy good. Thanks for the recipe

  • Delicious I followed the recipe best I could. Had a can of chopped clams instead of clam juice - but most everything else was exactly in the recipe. Mine came out thicker than the lead photo - but I like it like that I will make this again - and try to add some more veggies to get it even healthier. I only wish I had doubled it to get even more leftovers

  • Easy peasy My hubs loved this and ate the whole thing in 2 days. After reading reviews, I added the big can of diced tomatoes, half cup water, omited clam juice but threw in a can of chopped clams, added celery, and doubled the spices. When it was finished added a few shakes of hot sauce. Now it looked more like a side dish then a soup so I added a bit more water but it was just a hearty soup, we didnt want to ruin it. Yummm

  • I agree with all the could give it six stars reviews here. Simple, delicious and a welcome break from the rich buttery gravy and sugar laden foods we indulge in so much this time of year. Excellent flavor. We served the hot sauce along side so we could each regulate the spicy heat. Cant wait to have it again

  • Easy to make switched peper flakes with red peper powder

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