Dot's Cajun Shrimp & Corn Soup

8 servings Prep: 15 m Cook: 1 h 15 m Total: 1 h 30 m Beginner
5.0/5 (6)
Dot's Cajun Shrimp & Corn Soup
A Cajun classic made with two favorites - shrimp and corn, this hearty soup combines sweet corn, succulent shrimp, and the holy trinity in a rich tomato-based broth. Perfect comfort food from Mawmaw’s kitchen that’s ready in about 90 minutes.

Ingredients

8 servings
  • 1 cup onions, chopped
  • 1/2 cup bell pepper, chopped
  • 1/2 cup green onion, chopped
  • 1/2 cup oil
  • 1 to 2 pounds shrimp, peeled & deveined
  • 1 small can tomato paste
  • 3 cups water
  • 2 (16 oz) cans whole corn
  • salt & pepper to taste or 2 teaspoon Season All more or less
  • 1 16oz can cream corn (optional)

Step-by-Step Instructions

  1. In a 4 quart stockpot, add the oil and heat over medium heat. Add the onions, bell pepper, and green onion and cook until tender, about 5-7 minutes.
  2. Add the tomato paste and cook, stirring frequently, for 5 to 10 minutes to caramelize the paste.
  3. Add the whole corn, water, salt and pepper and cook on medium heat for approximately 30 minutes, stirring occasionally.
  4. Add the shrimp and continue to cook until the shrimp are pink and cooked through, approximately 10 minutes. Add more water if the soup becomes too thick.
  5. For a taste variety, add 1 or 2 tablespoons of liquid crab boil if desired. If using cream corn, stir it in with the shrimp for extra richness.
  6. Serve hot with cornbread or over rice.

Common Problems and Solutions

Q: Why is my soup too thick?

A: This soup reduces as it cooks. Add more water or seafood stock as needed to reach your desired consistency. The soup should be soupy, not stew-like.

Q: Can I use frozen shrimp?

A: Yes, frozen shrimp work perfectly. Thaw them completely and pat dry before adding. Don't overcook them - they only need about 10 minutes once the soup is hot.

Q: Why cook the tomato paste separately?

A: Cooking the tomato paste for 5-10 minutes caramelizes it and removes the raw, acidic taste, adding depth and sweetness to the soup.

Tips and Techniques

Don’t skip cooking the tomato paste with the vegetables - this step develops the flavor base. If you want a spicier soup, add cayenne pepper or a few dashes of hot sauce along with the salt and pepper. The cream corn is optional but adds a wonderful sweetness and body to the soup.

Ingredient Substitutions

  • fresh shrimp: frozen shrimp or crawfish tails
  • liquid crab boil: Cajun seasoning blend or a bay leaf with cayenne pepper
  • vegetable oil: bacon grease or butter

Equipment Needed

  • 4-quart stockpot or Dutch oven
  • Wooden spoon for stirring
  • Sharp knife and cutting board for chopping vegetables

Historical Context

Shrimp and corn soup is a beloved Cajun dish that takes advantage of Louisiana’s abundant Gulf shrimp and the sweet corn that grows well in the region. It’s a simpler, quicker alternative to gumbo while still delivering authentic Cajun flavor.