Cajun Shrimp, Hot Sausage & Pasta Soup

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I decided to take a recipe from a Facebook group I am a member of called Janet’s Appalachian Kitchen. She posted a recipe called Cajun Kielbasa and Shrimp Pasta. When I saw it, for some reason I thought soup! I am on a soup kick with all this cold weather. I used that recipe to inspire me to create my version of this soup. This is a soup chucked full of noodles, hot Italian sausage, shrimp and a really delicious broth.

 

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Ingredients – Also 1# pasta, any type or shape.

 

Boil water in a large pot over medium heat.

Cook pasta according to package directions.

Drain pasta and set aside.

In a bowl, mix the cooked shrimp with the Cajun seasons and set aside.

 

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In a frying pan, cook the Hot Italian Sausage links until almost done.

Remove the cooked sausage to a cutting board and cut them into

1/2” pieces leaving the casing intact.

 

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In a small pan cook the diced onion and garlic in oil until tender and set aside.

 

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Place the sausage back into the frying pan and brown the cut ends.

Put the sausage, onion and garlic into a large deep pot.

 

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I used Better Than Bouillon for my stock. You can use bone broth or canned chicken broth as well. I like the wonderful flavor of the Better Than Bouillon because it tastes so natural and is full of flavor. To make the bouillon, I used 4 cups of boiling water with 4 tsp of the bouillon. Otherwise use 4 cups of whatever you prefer as a stock. Add the broth to the meat and onion. Heat over medium heat until hot.

 

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Grate fresh Parmesan Cheese and add it to the pan stirring until melted.

 

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Add the butter and heavy cream. Continue to heat until hot.

 

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Add the shrimp and the pasta to the soup, mixing until combined.

Let sit for 10 minutes so the noodles absorb some of the broth.

 

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Ladle into individual serving bowls and serve.

 

Cajun Shrimp, Hot Sausage & Pasta Soup

  • Difficulty: intermediate
  • Print

http://www.InDianesKitchen.com

36334B8E-763B-4070-A56F-9C155774A0A5

Ingredients

1# pasta, any kind suitable for soup

1# hot Italian sausage

1# shrimp, cooked

1 Tbl Cajun seasonings

1 medium onion, diced

1 -2 Tbl oil

1 clove garlic, minced

4 cups chicken broth, or equivalent (I use Better Than Bouillon)

1 cup freshly grated Parmesan Cheese

2 Tbl butter

1 cup heavy cream

Directions

In a large pot bring water to a boil over medium heat. Add pasta and cook according to package directions. Drain and set aside.

In a bowl mix the cooked shrimp with the Cajun seasonings and set aside.

In a frying pan, cook sausage over medium heat until almost cooked through. Remove sausage to a cutting board and slice into 1/2″ pieces. Try to keep the casing intact. Return sausage to the pan and brown the cut ends of the sausage.

In a small frying pan add oil, garlic and onions cooking over medium heat until onions are tender.

Place the sausage, onion and garlic into a large deep pot..

Pour the chicken broth, stock or what ever you use into the sausage. (I used 4 cups of boiling water mixed with 4 tsp Better Than Bouillon). Continue to heat until liquid is very hot.

Add the grated cheese and stir until melted.

Stir in the butter and the cream.

Add the shrimp and the cooked pasta, mixing well.

Let soup sit for about 10 minutes then serve.

http://www.InDianesKitchen.com

 

 

 

 

 

 

 

 

 

 

 

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