Shrimp Creole Soup for Crock Pot
Dive into the rich, bold flavors of the South with this Shrimp Creole Soup for Crock Pot, a hearty and comforting one-pot meal perfect for busy weeknights or leisurely gatherings. This slow-cooked recipe brings together tender shrimp, smoky andouille sausage, and a medley of aromatic vegetables simmered in a zesty tomato-based broth infused with Cajun seasoning, bay leaves, and a hint of hot sauce for a spicy kick. With minimal prep and a hands-off cook time, this dish allows the crock pot to do all the work, creating a deeply flavorful soup that tastes like it’s been simmering all day. Serve it over fluffy white rice for a complete, satisfying meal, and garnish with fresh parsley for a pop of color and freshness. Easy, flavorful, and brimming with Creole-inspired goodness, this slow cooker shrimp soup is destined to become a family favorite!
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Recipe Information
Ingredients
- 1 pound Shrimp (peeled and deveined)
- 0.5 pound Andouille sausage (sliced)
- 1 cup Celery (diced)
- 1 medium Green bell pepper (diced)
- 1 medium Onion (diced)
- 3 cloves Garlic (minced)
- 14.5 ounces Crushed tomatoes (canned)
- 4 cups Chicken broth
- 2 tablespoons Tomato paste
- 1 tablespoon Cajun seasoning
- 2 pieces Bay leaves
- 1 tablespoon Worcestershire sauce
- 0.5 teaspoon Hot sauce (optional)
- 2 cups Cooked white rice (for serving)
- 2 tablespoons Fresh parsley (chopped, for garnish)
Instructions
Prepare the vegetables: dice the celery, green bell pepper, and onion, and mince the garlic.
In a crock pot, combine the diced celery, green bell pepper, onion, minced garlic, crushed tomatoes, chicken broth, and tomato paste.
Add the sliced andouille sausage to the crock pot, followed by Cajun seasoning, bay leaves, Worcestershire sauce, and hot sauce (if using). Stir everything to combine evenly.
Cover the crock pot with a lid and cook on LOW for 4 hours, allowing the flavors to meld together and the vegetables to soften.
30 minutes before the cooking time is up, add the peeled and deveined shrimp to the crock pot. Stir gently to ensure they are submerged in the liquid.
After 30 minutes, check that the shrimp are fully cooked and pink. Remove the bay leaves, as they are not edible.
To serve, ladle the soup into bowls and top with a scoop of cooked white rice. Garnish with freshly chopped parsley for a bright, fresh finish.
Serve hot, and enjoy your delicious Shrimp Creole Soup!
Nutrition Facts
Calories |
1429 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 8.0 g | 10% | |
| Saturated Fat | 1.7 g | 8% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 886 mg | 295% | |
| Sodium | 6068 mg | 264% | |
| Total Carbohydrate | 206.7 g | 75% | |
| Dietary Fiber | 20.5 g | 73% | |
| Total Sugars | 37.2 g | ||
| Protein | 146.5 g | 293% | |
| Vitamin D | 20.3 mcg | 101% | |
| Calcium | 561 mg | 43% | |
| Iron | 15.9 mg | 88% | |
| Potassium | 4583 mg | 98% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
