Clay's Cajun Seafood Soup
Rich Cajun seafood soup with cod, shrimp and crawfish. Tips for timing, substitutions, and storage to get tender seafood and bold flavor.
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
- Cook barley in chicken stock separately so it stays tender and adds body.
- Build flavor by sautéing aromatics and simmering the tomato base 45 minutes before adding seafood.
- Add cooked or quick-cooking seafood and sherry at the end so fish and shrimp stay tender.
Preparation Instructions:
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.
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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.
Frequently Asked Questions
Can I use fresh fish instead of frozen cod?
Yes. Fresh cod or another firm white fish like haddock works well. Steam, poach, or bake it until just cooked, then break into chunks and add near the end of cooking so it does not fall apart.
What can I use instead of Minor's lobster base?
Substitute any good seafood or fish stock concentrate or bouillon. You can also use clam juice or a rich fish stock. Taste and adjust salt since concentrates vary in saltiness.
How do I avoid overcooking the shrimp and fish?
Add shrimp and cooked or flaked fish only in the last 8 to 12 minutes of cooking. Shrimp need just a few minutes to turn pink and curl. Crawfish and pre-cooked seafood only need to be heated through.
Can I make this soup ahead or freeze leftovers?
Yes. For make-ahead, cool completely and refrigerate up to 3 days. Freeze without the seafood for best texture; store frozen up to 2 months and add fresh or frozen seafood when reheating.
How can I make the soup gluten-free?
Replace barley with a gluten-free grain like rice, quinoa, or gluten-free farro. Check the lobster base or stock for hidden gluten and choose a gluten-free labeled product.
How do I adjust the spice level?
To reduce heat, cut back the Cajun seasoning or use a mild blend. To make it spicier, add extra Cajun seasoning, cayenne pepper, or a few dashes of hot sauce to taste.
What are good garnishes and serving suggestions?
Garnish with chopped cilantro or parsley and a squeeze of lemon. Serve with crusty bread or rice. A splash of sherry added at the end brightens the flavors.
Can I use fresh fish instead of frozen cod?
Yes. Fresh cod or another firm white fish like haddock works well. Steam, poach, or bake it until just cooked, then break into chunks and add near the end of cooking so it does not fall apart.
What can I use instead of Minor's lobster base?
Substitute any good seafood or fish stock concentrate or bouillon. You can also use clam juice or a rich fish stock. Taste and adjust salt since concentrates vary in saltiness.
How do I avoid overcooking the shrimp and fish?
Add shrimp and cooked or flaked fish only in the last 8 to 12 minutes of cooking. Shrimp need just a few minutes to turn pink and curl. Crawfish and pre-cooked seafood only need to be heated through.
Can I make this soup ahead or freeze leftovers?
Yes. For make-ahead, cool completely and refrigerate up to 3 days. Freeze without the seafood for best texture; store frozen up to 2 months and add fresh or frozen seafood when reheating.
How can I make the soup gluten-free?
Replace barley with a gluten-free grain like rice, quinoa, or gluten-free farro. Check the lobster base or stock for hidden gluten and choose a gluten-free labeled product.
How do I adjust the spice level?
To reduce heat, cut back the Cajun seasoning or use a mild blend. To make it spicier, add extra Cajun seasoning, cayenne pepper, or a few dashes of hot sauce to taste.
What are good garnishes and serving suggestions?
Garnish with chopped cilantro or parsley and a squeeze of lemon. Serve with crusty bread or rice. A splash of sherry added at the end brightens the flavors.
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.