Louisiana-Style Shrimp Soup

Louisiana-Style Shrimp Soup

  • Preparation 20 min
  • Cooking 45 min
  • Servings 4

Judging by the popularity of our soup recipes online, there’s nothing we love more than a hearty, meal-sized bowl. With that in mind, we developed this Louisiana-style shrimp soup that’s big on flavour without the added fat (the classic version uses bacon drippings). Quick healthy hack? We slashed the amount of oil in the roux. The toasted-flour and chicken-broth base is then amped up with onion, celery, garlic, green pepper and tomato, plus our not-so-secret spice staple: Old Bay.

Featured in RICARDO Magazine (FALL 2018)



    • 1 onion, chopped
    • 2 tbsp (30 ml) vegetable oil
    • 1 celery stalk, chopped
    • 1 green bell pepper, seeded and chopped
    • 2 garlic cloves, chopped
    • 1/4 cup (35 g) dark toasted flour
    • 4 cups (1 litre) chicken broth
    • 1 tomato, diced
    • 1/2 tsp Old Bay seasoning (see note)
    • 3/4 lb (340 g) small shrimp (91-110), peeled
    • 1 green onion, chopped
    • Cooked white rice, if desired


Note from Ricardo

To replace Old Bay seasoning, grind 1 tbsp black peppercorns, 1 tbsp celery seeds and 6 bay leaves in a spice mill. Add 1 tsp cayenne pepper. The spice mix will keep for 3 months in an airtight container at room temperature.

Personal Note