Shrimp and Sausage Soup

This flavorful shrimp and sausage soup recipe will transport you directly to Cajun Country. Andouille sausage and the Cajun holy trinity—onion, celery and peppers—are cooked with corn, tomatoes and chicken broth to form the base of this flavorful gumbo soup recipe. Sweet and savory shrimp and just the right amount of heavy cream provide the finishing touches to make this spicy stew something the whole family will love. It takes less than an hour on the stovetop, which means shrimp and sausage soup will be on the table faster than you can say “Laissez les bons temps roulez!” Let the good times roll, indeed!

Ingredients for Shrimp and Sausage Soup

• Andouille sausage: Andouille is a smoked sausage made with pork and garlic. It’s a common ingredient in Cajun dishes like jambalaya and gumbo. It’s usually sold precooked, so you only need to slice it for the soup.
• Cajun holy trinity: The holy trinity, a combination of onion, celery and peppers, is the cornerstone of most Cajun recipes. The best type of onions for this recipe are white or yellow onions. We use a variety of peppers for this shrimp and sausage gumbo, including sweet red peppers, green peppers and jalapeno peppers. When choosing peppers in the grocery store, select blemish-free ones with an even color. When chopping hot peppers, we recommend wearing disposable gloves, as the oils can burn your skin. Wash your hands immediately afterward and avoid touching your face.
• Butter: Cooking the vegetables in butter instead of oil adds a rich base to this soup.
• Garlic: Minced garlic adds flavor to this shrimp and sausage gumbo soup.
• Corn: You can use fresh or thawed frozen corn kernels in this soup. The corn adds texture and a sweet flavor to the soup.
• Tomatoes: The best fresh tomatoes for this recipe are plum tomatoes. However, you could use canned tomatoes in a pinch; San Marzano tomatoes—a variety of plum tomatoes from Italy—are a particularly tasty variety.
• Chicken broth: Chicken broth provides a savory base for this soup. Use a low-sodium chicken broth brand to control the salt levels; make homemade chicken broth in your pressure cooker for extra bonus points.
• Thyme: Fresh or dried thyme adds an herbal flavor to the gumbo.
• Seasonings: Chili powder adds complexity to this shrimp and sausage gumbo soup, while cayenne pepper adds the perfect amount of heat (add a little more if you like it spicy; dial it back if you don’t). Salt and pepper round out the seasonings.
• Shrimp: This gumbo recipe works with nearly any type of shrimp; just make sure to peel and devein them. You can use fresh or frozen uncooked shrimp. Look for frozen shrimp with shells on but heads removed; those are usually already deveined. Put frozen shrimp in a bowl of cold water to thaw before removing their shells.
• Heavy whipping cream: Heavy cream adds a rich and creamy flavor and texture to the shrimp and andouille sausage soup.

Directions

Step 1: Saute the vegetables

In a large skillet or Dutch oven, saute the sausage, onion, celery and peppers in butter until the vegetables are tender.

Step 2: Simmer the soup

Add the garlic and cook everything for one minute longer. Add the corn, tomatoes, broth, thyme, chili powder, salt, pepper and cayenne. Bring the soup to a boil, then reduce the heat to low. Simmer the soup, uncovered, for 10 minutes.

Step 3: Add the shrimp and cream

Stir in the shrimp and cream. Bring the soup to a gentle boil. Simmer it, uncovered, for 8 to 10 minutes or until the shrimp turn pink.

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Shrimp and Sausage Soup Variations

• Serve it over rice: For an even heartier meal, serve this soup over a bed of white rice.
• Add more veggies: Diced potatoes, fresh or frozen spinach, or sliced okra would all be perfect additions to this spicy shrimp and sausage gumbo soup recipe.
• Give it more heat: For a spicier gumbo, use a hotter variety of pepper instead of the jalapeno, add more cayenne pepper, or sprinkle in some crushed red pepper flakes.

How to Store Shrimp and Sausage Soup

Any leftover shrimp and sausage soup should be stored in an airtight container in the refrigerator. It will last for up to four days. Shrimp and sausage soup shouldn’t be frozen, since the creamy sauce will separate once defrosted, leaving it with an unpleasant texture.

How do you reheat shrimp and sausage soup?

The best way to reheat shrimp and sausage soup is on the stovetop. Transfer the soup to a saucepan and heat it over medium-low heat. Let it simmer for 10 minutes, stirring occasionally. You can also reheat individual portions in a covered, microwave-safe dish in the microwave. Cook it for one minute, give it a stir, then heat it in 30-second intervals until it’s warmed through.

Shrimp and Sausage Soup Tips

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What’s the best way to clean and devein shrimp?

It’s easier than you might think to clean, devein and prep shrimp. To remove the shell, pinch and twist off the head, then pull off the legs. Crack the shell along the underside of the shrimp, then peel the shell back along the sides of the shrimp to remove it. To devein shrimp, use a sharp knife to cut into the shrimp’s back, then gently tease out the vein until you can grab it with your fingers. Pull the vein back toward the tail until it becomes free, then discard it.

What can you serve with shrimp and sausage soup?

This rich and creamy soup with shrimp and sausage would pair well with a crisp green salad with a flavorful vinaigrette dressing. And don’t forget to serve the soup with slices of freshly baked crusty French bread or your favorite cornbread recipe.