My Cajun potato soup is super rich and creamy deliciousness, y'all. Sliced sausage browns in the pot, then transfers to a plate while the trinity veggies soak up all of the smoky flavors as they caramelize. Then, the broth is added and brought to a boil to tenderize the potatoes. Finally, the browned sausage gets added back into the pot along with raw seasoned shrimp, milk, garlic, and three types of cheeses to finish off into ultra-flavorful creamy bliss that's hearty enough for a stand-alone meal. Yep and yay...
Shrimp & Sausage for the Win Again, Y'all...
Cajun potato soup includes traditional south Louisiana flavors and seasonings along with the spuds, broth, and cream that serve as the culinary backbones of the recipe.
My version amps up the comfort food level by showcasing the beloved regional pairing of shrimp and sausage. This tasty two-meat duo injects a very distinctive Cajun taste and texture into each bite. The flavors in this pairing also play off of one another, with the spiced shrimp boasting feisty flavor highs that are brought into equilibrium with the smoky base notes of the sausage.
It's all perfectly balanced, y'all, and super delicious, too! Indeed.
- You'll need about 3 pounds of potatoes for this recipe. Cut potatoes brown easily. So, peel and cut them after you have prepped everything else to ensure that they don't brown too much. If you can't wait, then soak them in water and slide the bowl in the fridge until ready to use.
- You can make this Cajun potato soup with andouille, smoked sausage, or any other sausage that you like. I use smoked beef sausage, which fits into my diet easily and complements the other flavors in this creamy soup perfectly.
- The trinity veggies of chopped onion, green bell pepper, and celery are must-haves for this Cajun soup recipe. So is garlic, so make sure that you have them on hand before you start to prep the soup.
- I buy local flash-frozen peeled and deveined shrimp at my local fish market, then just thaw out portions as I need them for my recipes. So, you don't have to use fresh shrimp as long as the frozen shrimp that you buy is high quality.
- I love the way that pepper Jack, cream cheese, and cheddar cheese taste when melted into this potato soup. It's amazing, y'all. So, definitely check it out for yourself to get the full taste and texture of the recipe the way that it was originally intended.
- Pantry spices, chicken broth, and evaporated milk round out the ingredients list, y'all. I use Swanson broth cause I know that it is gluten free. And, I use evaporated milk because it makes the soup super creamy. You can also use heavy cream, half and half, or milk if you don't have any canned milk on hand.
How to Make Cajun Potato Soup
Start by sprinkling the powdered seasonings over the fresh, peeled, and deveined shrimp in a bowl. Mix to combine, then set aside.
Place a large pot or Dutch oven over medium heat on the stove. Add the sliced sausage, then cook for a few minutes until browned.
Transfer the browned sausage to a paper towel-lined plate. Then, add the raw chopped trinity veggies and butter or oil to the pot.
Cook the veggies down until soft and browned.
Now, increase the heat to medium-high. Pour in the broth, and let come up to a boil.
When boiling, add the raw chopped potatoes.
Continue cooking over medium-high heat until the potatoes are tender and the broth is now a thick gravy.
Turn the heat down to medium-low. Then, add the minced garlic to the pot.
Now pour both cans of evaporated milk into the soup, and stir until well incorporated.
Then, add the browned sausage to the pot.
And then the seasoned shrimp.
Finally, pour the cheese into the soup. Stir until well combined. Then, continue cooking the Cajun potato soup until the cheeses have completely melted and the shrimp has cooked all the way through.
And that's it, y'all.
The first thing that you notice about this creamy Cajun potato soup with sausage and shrimp is its amazing consistency. It's not too thick and not too thin, so it's the perfect spoon-dunking density that you crave in a cream soup.
Then, your palate delights in the perfectly seasoned shrimp and smoky browned sausage. Finally, you appreciate every bite of potato in the soup that are all incredibly tender yet still maintain their shape throughout each bite.
And the cheese, y'all, the cheese!! Oh my goodness, it's so silky and multi-dimensional. So, it really puts the final finishing touches on this super scrumptious Cajun potato soup.
Share with those whom you want to blow away with this unforgettable twist on the beloved traditional dish. And see y'all on the yum side...
Russet potatoes hold up best in potato soup. They keep their shape throughout cooking and reheating.
Yes, you can. However, it may change the texture of the soup and it will definitely change the taste. It may be best to not add any cheeses at all, then add a very small amount to your first bowl of soup to see how it tastes before you flavor the entire pot with it.
Cajun Potato Soup Storage
Store the leftovers in a covered glass or plastic dish in the fridge for up to three days.
Use a digital thermometer to ensure that all of the shrimp in the soup are at least 145 degrees Fahrenheit before serving the soup.
If you love the Louisiana twist on this classic recipe, you'll likely also love some of my other Cajun takes on popular dishes.
Cajun Potato Soup
For the Seasoned Shrimp
- 1 pound raw shrimp, peeled and deveined
- ½ teaspoon dried paprika
- 2 teaspoons dried parsley flakes
- salt, black pepper, and cayenne pepper to taste
For the Cajun Potato Soup
- 8 ounces sausage, sliced then cut in half
- 3 to 4 tablespoons butter or oil
- 1 medium-sized yellow onion, chopped
- 1 medium-sized green bell pepper, chopped
- 3 celery ribs, trimmed and chopped
- 8 cups chicken broth I used a big carton of Swanson
- 8 cups russet potatoes, peeled and chopped into 1-inch cubes
- 2 cans evaporated milk
- 1 cup shredded pepper Jack cheese
- 1 cup shredded Cheddar cheese
- 4 ounces cream cheese, cut into small pieces
- additional salt, black pepper, and cayenne pepper, optional
- Season the shrimp with the parsley flakes, paprika, and salt, black pepper, and cayenne pepper to taste. Set aside.
- Brown the sausage in a large pot set over medium heat, for about 3 to 5 minutes. Add one tablespoon of butter or oil to cook the meat if you need it. (I used beef smoked sausage and 1 tablespoon of butter).
- Transfer the browned sausage to a paper towel-lined plate.
- Add the remaining 3 tablespoons of butter or oil and the chopped onion, green bell pepper, and celery ribs to the same pot.
- Continue cooking over medium heat until the veggies soften and are mostly browned, about 10 to 15 minutes.
- When the veggies are browned, turn the heat up to medium-high, then add the chicken broth to the pot.
- When the broth comes up to a rolling boil, add the potatoes to the pot.
- Continue cooking over medium-high until the potatoes are tender, for about 12 to 15 minutes.
- Lower the heat to medium-low, and leave the pot alone for a full 2 minutes to allow the temperature to come down fully.
- Add the minced garlic, evaporated milk, browned sausage, and raw seasoned shrimp to the pot. Stir until well combined.
- Stir the cheddar, pepper Jack, and cream cheese into the soup.
- Cook for an additional 12 to 15 minutes, or until the cheeses have melted completely in the soup and a digital meat thermometer inserted into the shrimp reads at least 145 degrees Fahrenheit.
The information shown is an estimate provided by a third-party, online computer-generated nutrition calculator, not a registered dietitian or certified nutritionist. Actual nutritional content will vary based upon brands used, measuring methods and individual portion sizes, along with other factors.See our full nutrition disclaimer here.