Taking traditional, hearty comfort dishes and turning them into soups is one of my favorite ways to spin a recipe. If you love soup (and seafood) as much as I do, this “soupy” take on a classic Cajun dish will become one of your favorites this fall.
1 tablespoon + 1 1/2 teaspoons Cajun seasoning
1/2 pound unpeeled, tail-on shrimp
1/4 cup extra virgin olive oil
1 red or orange bell pepper - seeded + chopped
1 green bell pepper - seeded + chopped
1/2 pound fresh tomatoes - chopped
5 scallions - sliced, plus one for garnish
Kosher salt and freshly cracked pepper
4 garlic cloves - minced
1 teaspoon fresh thyme leaves
1 bay leaf
1/2 pound andouille sausage - sliced
1/4 cup tomato paste
2 cups chicken stock
1/2 cup uncooked white rice
2 tablespoons minced parsley
Sliced lemons, for serving
Bring 4 cups of water and the tablespoon of Cajun seasoning to a boil. Add the shrimp and cook for about 2 minutes or just until the shrimp turns pink and the tails curl. Using a slotted spoon, remove the shrimp and set aside to cool. When the shrimp cool, peel them. Save the shrimp water - DO NOT DUMP - you’ll use it as stock later. This gives your soup the best fresh seafood taste - you don’t want to skip this part!
In a soup pot, heat the olive oil over medium-high heat. Add the bell peppers, tomatoes, and scallions with a heavy dash of salt and pepper. Cook until the veggies soften - about 8 minutes. Add the garlic, thyme, and bay leaf. Cook for one minute. Add the sausage and sauté for a few minutes. Stir in the tomato paste until combined. Pour in the chicken stock and 2 cups of the leftover boiled shrimp water. Add the rice and bring to a boil. Simmer until rice is cooked - about 15 minutes. Stir in the parsley. Taste and add more salt and pepper if needed. Serve in bowls, topped with the peeled shrimp, sliced scallions, and sliced lemons.