Crawfish, Shrimp & Corn Soup
A cozy, creamy Louisiana classic loaded with crawfish, shrimp, sweet corn, and Cajun seasoning, the kind of pot that fills the whole house with comfort.
If you want a soup that tastes like home, this is it. Rich, hearty, and full of seafood, it’s perfect for feeding a crowd or serving with warm French bread on a chilly evening. Every spoonful is packed with flavor.
Before You Get Started
A few quick tips to make this turn out perfect every time:
- Season the shrimp ahead of time so they stay flavorful in the soup.
- Cut the potatoes small so they soften evenly without getting mushy.
- Let the soup simmer long enough for the crawfish flavor to deepen.
- Add shrimp at the end so they stay tender.
- Taste and adjust — Cajun soups are all about seasoning to your liking.
What You Need to Make Crawfish, Shrimp & Corn Soup
- Butter
- Onion
- Celery
- Bell pepper
- Garlic
- Yukon potatoes
- Crawfish tails
- Shrimp
- Frozen corn
- Cream-style corn
- Half and half
- Seafood stock
- Green onions
- Rotel (hot)
- Trinity & Herb Creole Seasoning
- Cajun seasoning
- Tabasco
- Seafood boil
- Salt & pepper
How to Make Crawfish, Shrimp & Corn Soup
1
Sauté the aromatics
Melt the butter in a Dutch oven and add the onion, celery, bell pepper, and garlic. Cook until softened and fragrant.
2
Build the soup base
Stir in the crawfish, frozen corn, cream corn, Rotel, green onions, potatoes, half and half, seafood stock, and seasonings.
Simmer for 30–40 minutes, until the potatoes are tender and the soup thickens slightly.
3
Add the shrimp
Season the shrimp with garlic powder, onion powder, and Cajun seasoning.
Stir them into the soup about 10–15 minutes before serving and cook just until they turn pink.
4
Taste and adjust
Add Tabasco, a drop of seafood boil, salt, and pepper.
Let everything come to a gentle boil so the flavors blend beautifully.
Crawfish, Shrimp & Corn Soup
Ingredients
- 1 stick butter
- 1 small onion diced
- 2 celery diced
- 1 small bell pepper diced
- 2 tbsp garlic minced
- 3 Yukon potatoes
- Peeled and cubed small
- 2 lbs Louisiana crawfish tails fresh or frozen
- 2 lbs fresh shrimp peeled and cleaned (season with garlic powder, onion powder and Cajun seasoning. 2tbsp of each)
- 2 cans of frozen packs of corn
- 2 Cans cream of corn
- 1 qt half and half
- 2 cups seafood stock
- 1/2 bunch onions
- 1 can rotel hot
- 3-4 tbsp Trinity and Herb Creole Seasoning
- 1 tbsp Cajun seasoning
- 3 drops of tobasco
- 1 drop of seafood boil
- S&P to taste
Instructions
- In a Dutch oven melt butter, add holy trinity, and garlic. Cool till softened
- Add in crawfish, corn, rotel, green onion, seasoning, potatoes, Half and half and seafood stock. Let look 30-40 minutes
- Add in shrimp 10-15 minutes before serving. Let cook through and all come to a boil
