Clay's Cajun Seafood Soup
This recipe was developed by long-time Spice House customer and friend Chef Clay Erickson. We love when he comes to visit and brings us some of his delicious soups!
Yield: 3 quarts
Featured in this Recipe
Cook barley in chicken stock for 30 minutes in covered sauce pan. Turn off and set aside. Steam Cod for 10 minutes. Cool down and set aside. In soup pot, melt butter. Add shallots. Sauté for 5 minutes. Add peppers, carrots, celery, garlic, Cajun Seasoning, Thyme, Marjoram, Basil, salt & pepper. Sauté for 5 minutes. Add crushed tomatoes, tomato paste, lemon juice, Worcestershire Sauce, water and Lobster Base. Cook for 45 minutes. Add sherry, cooked barley, cooked cod (broken into chunks), shrimp and crawfish. Cook for additional 10 minutes. Ladle into soup bowls and lightly garnish with Cilantro.
More About This Recipe
You can purchase Minors brand soup bases online at www.soupbase.com. If you don't have Minors lobster base, any seafood soup base can be substituted.
I made this for our Super Bowl party when the game was played in New Orleans to go with the theme/spirit of the location. Being from Kansas I have no experience with Cajun cooking. Everyone loved this! Everyone also asked for take home containers!
Best Cajun recipe we have ever made. Watched Clay on WGN-TV Midday make recipe and went to web site to print recipe. Purchased Crawfish tips as full Crawfish sold out. Added catfish to recipe instead of Cod fish. Look forward to trying more of Clay’s recipes.
All good soups are “comfort foods” in some way. Only a few soups, however, are absolutely amazing and totally satisfying. Clay’s Cajun Seafood Soup is far and away the most delicious and savory soup I have ever tasted.