If you love the fiery, buttery flavor of a classic Cajun shrimp boil, wait until you try it in soup form. This Cajun Shrimp Boil Soup has everything — smoky sausage, sweet corn, tender potatoes, and juicy shrimp — all simmered in a creamy, Cajun-spiced broth. It’s bold, hearty, and the ultimate cold-weather comfort food with a Southern twist.
The first time I made this, I was craving shrimp boil but didn’t want to deal with the big pot, newspaper spread, and cleanup that comes with it. So, I decided to turn those flavors into a soup — and the result was magic. One spoonful had all the kick, creaminess, and soul of the real thing, without the mess. Now it sits proudly beside my Cajun Seafood Alfredo and Cajun Potato Soup as a true family favorite.
Ingredients
Equipment
Method
- In a large soup pot, heat butter and olive oil over medium heat. Add onion and cook until soft, about 3 minutes. Stir in garlic and sausage; cook until lightly browned.
- Pour in chicken broth, then add potatoes, corn, Cajun seasoning, paprika, thyme, salt, and pepper. Bring to a boil, then reduce to a simmer and cook for 15–20 minutes, until potatoes are tender.
- Stir in heavy cream and bring back to a gentle simmer. Add shrimp and cook for 3–4 minutes, just until pink and cooked through.
- Taste and adjust seasoning. Serve hot, garnished with parsley, lemon wedges, and red pepper flakes if desired.
Nutrition
Notes
Tried this recipe?
Let us know how it was!Why You’ll Love Cajun Shrimp Boil Soup
This soup is a spicy, hearty bowl of happiness that’s packed with layers of flavor — smoky sausage, creamy broth, and sweet corn all balance perfectly with Cajun heat. It’s the perfect one-pot meal for shrimp lovers who want something easy but impressive.
If you’re a fan of bold, cozy dishes like my Creamy Lemon Garlic Shrimp Orzo or Creamy Carrot Lentil Soup, this soup will fit right into your dinner rotation.
Ingredients You’ll Need
For the Soup:
- 1 tablespoon butter
- 1 tablespoon olive oil
- 1 small onion, diced
- 2 cloves garlic, minced
- 8 ounces smoked sausage, sliced
- 3 cups chicken broth
- 2 cups baby potatoes, halved
- 2 ears of corn, cut into chunks (or 1½ cups frozen corn)
- 1 tablespoon Cajun seasoning (adjust to taste)
- ½ teaspoon paprika
- ½ teaspoon thyme
- 1 cup heavy cream
- 1 pound shrimp, peeled and deveined
- Salt and black pepper to taste
For Garnish:
- Chopped parsley
- Lemon wedges
- Crushed red pepper flakes (optional)
If you love flavor-packed comfort food, try pairing this soup with my Cheesy Hawaiian Roll Garlic Bread — the buttery rolls soak up every last drop perfectly.
How to Make Cajun Shrimp Boil Soup
Step 1: Sauté the Base
In a large soup pot, heat butter and olive oil over medium heat. Add onion and cook until soft, about 3 minutes. Stir in garlic and sausage; cook until lightly browned.
Step 2: Add Broth and Vegetables
Pour in chicken broth, then add potatoes, corn, Cajun seasoning, paprika, thyme, salt, and pepper. Bring to a boil, then reduce to a simmer and cook for 15–20 minutes, until potatoes are tender.
Step 3: Add Cream and Shrimp
Stir in heavy cream and bring back to a gentle simmer. Add shrimp and cook for 3–4 minutes, just until pink and cooked through.
Step 4: Taste and Serve
Taste and adjust seasoning. Serve hot, garnished with parsley, lemon, and red pepper flakes.
This one-pot method is as simple as my Hearty Pasta Fagioli Soup — minimal cleanup, maximum flavor.
Tips for Perfect Cajun Shrimp Boil Soup
- Use raw shrimp: They stay tender and absorb the broth’s flavor.
- Don’t overcook the shrimp: They only need a few minutes.
- Add heat gradually: Cajun seasoning varies in spice level.
- Finish with lemon: It brightens the rich flavors beautifully.
These are the same little tricks that make my Cajun Seafood Alfredo a hit every single time — spicy, creamy, and full of balance.
How to Serve
Serve this soup as the main course with:
- Buttery garlic bread
- A crisp green salad
- Steamed jasmine rice on the side for extra heartiness
It’s also perfect for meal prep — just store the soup base separately and add fresh shrimp before reheating.
How to Store and Reheat
Refrigerate: Store in an airtight container for up to 3 days.
Freeze: Best to freeze before adding shrimp; add them fresh when reheating.
Reheat: Warm gently on the stove over medium-low heat.
Like my Old-Fashioned Cabbage Rolls, this soup only gets better as it sits — the flavors deepen overnight.
Flavor Variations
- Extra Creamy: Add a splash of cream cheese for thicker texture.
- Low-Carb Version: Skip the potatoes and add cauliflower florets.
- Loaded Boil Style: Add crab legs or crawfish for a Louisiana twist.
- Smoky Bacon: Stir in cooked bacon bits for added depth.
If you love playful recipe twists like this, my Beef and Chickpea Skillet delivers the same fun mix of bold flavor and simplicity.
Frequently Asked Questions
1. What’s the best shrimp for this recipe?
Raw, medium or large shrimp work best — peeled and deveined.
2. Can I use frozen shrimp?
Yes, just thaw completely before cooking.
3. Can I make it spicier?
Add extra Cajun seasoning or a dash of hot sauce.
4. Can I use milk instead of cream?
You can, but it won’t be as rich cream gives the best texture.
The Final Bite
This Cajun Shrimp Boil Soup is everything you crave from a seafood boil — bold spices, creamy broth, tender shrimp, and smoky sausage in a spoonable, soul-warming version. Every bite brings that signature Cajun kick wrapped in comforting creaminess.
Serve it with Cheesy Hawaiian Roll Garlic Bread or a wedge of cornbread for a complete, cozy meal that’ll make you feel like you’re dining down in New Orleans.