How to Make Creole Shrimp Soup

Want to make a mildly spicy seafood soup in about 30 minutes? This is a recipe that I've played with for a couple of years and it always comes out just right. Best of all, you can change it around a bit to suit your own tastes. If you don't like shrimp, but love scallops then feel free to make the substitution. If you want a meatier, heartier soup then add shrimp AND scallops.

Difficulty: Easy

Instructions

Things You'll Need:

• 1 8oz box Zatarain's New Orleans style Jambalaya Mix
• 5 cups water
• 1/2 lb. beef smoked sausage
• 1 lb. cooked, peeled and deveined shrimp
• 1 14.5oz can diced tomatoes with sweet onion
• 1 small can yellow corn

1. First, you want to bring the water to a boil in a soup pot. It's best to use a 3.5 to 4.5 quart stock pot or dutch oven for this recipe since it makes enough to serve 7-8 people.

2. Once your water is boiling, slice about a half pound of the beef smoked sausage into the boiling water. The slices don't have to be exact, but I try to keep mine about 1/3 to 1/2" thick.

3. Next, pour in the Zatarain's Jambalaya rice mix. Stir and cover. Reduce heat to low and allow to simmer for about 20 minutes. Keep it covered or the rice will not steam properly.

4. Now that the rice mixture is cooked, add in the shrimp, corn and tomatoes with onion. Stir and cover. Allow to cook for 5 minutes on simmer and your soup will be ready to serve.

Tips & Warnings

• You can make this more spicy by adding a little hot sauce or cayenne pepper, but just add a very small amount at a time or you might ruin your soup. If you want to garnish the soup for guests, then spoon the soup into individual bowls and top with cooked lump crab meat.