Hearty Cajun Potato Soup (Print Version)
# Ingredients:
→ For the Seasoned Shrimp
01 -
1 pound raw shrimp, peeled and deveined
02 -
½ teaspoon dried paprika
03 -
2 teaspoons dried parsley flakes
04 -
Salt, black pepper, and cayenne pepper to taste
→ For the Cajun Potato Soup
05 -
8 ounces sausage, sliced then cut in half
06 -
3 to 4 tablespoons butter or oil
07 -
1 medium-sized yellow onion, chopped
08 -
1 medium-sized green bell pepper, chopped
09 -
3 celery ribs, trimmed and chopped
10 -
8 cups chicken broth
11 -
8 cups russet potatoes, peeled and chopped into 1-inch cubes
12 -
2 cans evaporated milk
13 -
1 cup shredded pepper Jack cheese
14 -
1 cup shredded Cheddar cheese
15 -
4 ounces cream cheese, cut into small pieces
16 -
Additional salt, black pepper, and cayenne pepper if needed
# Instructions:
01 -
Mix the raw shrimp with parsley flakes, paprika, salt, black pepper, and a touch of cayenne. Set aside while you prep the other ingredients.
02 -
In a large pot over medium heat, cook the sliced sausage until nicely browned (about 3-5 minutes). Add a tablespoon of butter if needed to help it along.
03 -
Once browned, transfer the sausage to a paper towel-lined plate to drain excess fat.
04 -
Add the remaining butter or oil to the same pot, then toss in the onion, bell pepper, and celery. Cook until they're soft and starting to brown (10-15 minutes), stirring occasionally.
05 -
Crank the heat to medium-high and pour in all the chicken broth. Let it come up to a nice rolling boil.
06 -
Once boiling, add all your potato cubes. Keep cooking at medium-high until they're fork-tender, usually 12-15 minutes.
07 -
Reduce to medium-low and let the pot settle for 2 full minutes to bring the temperature down.
08 -
Stir in the minced garlic, evaporated milk, cooked sausage, and your seasoned raw shrimp. Mix everything together well.
09 -
Add all three cheeses - the cheddar, pepper Jack, and cream cheese. Stir gently to distribute them throughout the soup.
10 -
Let everything simmer for 12-15 more minutes, until the cheeses have completely melted and the shrimp is fully cooked (should reach 145°F on a meat thermometer).
# Notes:
01 -
Russet potatoes work best for this soup as they hold their shape well during cooking and reheating.
02 -
To save time, you can season the shrimp and prep the vegetables the night before, but don't cut the potatoes until you're ready to cook.
03 -
This soup tastes great as leftovers but doesn't freeze well.