Sunday Soup #86: Cajun Shrimp Stew

Last Sunday I prepared a shrimp boil (https://soupersleuth.blogspot.com/2019/08/sunday-soup-85-slow-cooker-shrimp-boil.html), but it just whetted my appetite for another shrimp soup. So, this week I scoured the Internet (for AT LEAST 15 minutes) and found this cajun shrimp stew recipe that sounded yummy! But, would it be as tasty as last week's boil? Let's see...

This recipe came from: https://www.johnsonville.com/recipe/cajun-shrimp-stew.html

*Pic 1 - https://www.johnsonville.com/recipe/cajun-shrimp-stew.html

Variations from Recipe as Written: I have to admit to quite a few departures from this recipe as-written (for a variety of reasons)... First, I used 16 oz of andouille sausage (rather than just 13.5 oz) due to available package sizes. Second, I used diced tomatoes with jalapeños because it is what I had on-hand. Third, I used Gourmet Garden Italian Herbs because the market did not have the GG Oregano variety. Finally, and most significantly, I added four cups (32 oz) of chicken broth, which was not a part of the original recipe; more on that below.

General Thoughts: This recipe was fairly inexpensive, untiiiiiiil I bought the shrimp, but even then it wasn't terrible. A nicer surprise was how easy this one was to prep... A little slicing and sauté on the sausage, a quick dice on the onion, and it was all ready to go into the pot... EASY-PEASY!!

While completing the first part of the recipe, it didn't seem like it included nearly enough liquid to allow it to come to a boil (i.e., "Bring to a boil, cover, lower heat and simmer for 10-15 minutes"). I even had Becky read the recipe to make sure I hadn't missed adding water or broth or something else that would have contributed enough liquid to actually make this a soup or stew (rather than - at best - a slurry). Strangely, the recipe did not include any such liquid ingredient(s), and the meager liquid from the tomatoes and vinegar was just not going to be enough. So, I made the executive decision to add chicken broth to the pot, and I am very glad I did... The addition of 32 oz of chicken broth was the perfect amount to create a brothy (yet, still hearty) soup.

*Pics 2 & 3 - Pictures from when I made it

Given the simplicity of the ingredients, I was a little worried that the soup would be bland, but my fears proved unfounded. It tasted really good! It was salty and savory, as the andouille sausage and tomatoes with jalapeños gave it a nice kick, and the seasonings (i.e., bay, garlic, cumin, etc.) seemed well balanced. The broth, when tasted by itself, almost had the taste of a yummy bouillabaisse, having picked up some rich seafood flavor from the shrimp.

In the recipe's current format, you may have noticed that it does not include any starch or carb-y bulk (e.g., beans, potatoes, rice, etc.). As such, this one was low-carb, which is great if you are on a diet, and it was still plenty hearty, even without a starchy ingredient. Despite that, we all tried a bowl with some white rice, and Hunter and I thought it was even more delicious!

Potential Improvements? When I prepare this one again, I will definitely make all the same changes (see "Variations" above), including adding the chicken broth. I will likely blend/puree the diced tomatoes. And, I will definitely prepare some white rice on the side, to give people the option to add rice to their bowl if they'd like.

Polling the Fam: Another really solid soup this week... I have been on a roll! I would, of course, recommend this one (make sure you check out my changes!) and will make it again. Hunter thought it was tasty, but said it could have been spiced a little more heavily. He also added that he would have enjoyed it more if the soup was a bit thicker (so, maybe, half the added broth?), more like a stew rather than a soup. Fox thought it was good but said he liked it better without the rice.

Verdict: Liked it. (4 stars)

Sunday Soup #85: Slow Cooker Shrimp Boil

Laissez les bons temps rouler! A shrimp boil is a tasty one-pot meal that can be packed with flavor, bound to please old and young alike... Those that enjoy seafood, anyway.

"Wait," you may be saying to yourself, "a shrimp boil is not a soup! You drain the liquid off before you serve it!!" Well, you're right, you got me! A shrimp boil is not technically a soup. But, it cooks in a (yummy, yummy) broth, and I really wanted to try it, so you're just going to have to deal with it this week! LOL

This recipe came from: https://damndelicious.net/2019/06/21/slow-cooker-shrimp-boil/

*Pic 1 - https://damndelicious.net/2019/06/21/slow-cooker-shrimp-boil/

Variations from Recipe as Written: I used lime juice instead of lemon juice because it is what I had. I also used minced garlic rather than a whole head.

General Thoughts: The prep on this one was fairly simple and straightforward... A quick wedging of the onion, breaking a few cobs of corn into pieces, and some fast knife work on the sausage had me ready to roll. A few swishes and swirls of the whisk later, everything was ready to go into the slow cooker (aka, Crock-Pot). There were a couple of extra steps near the end of the cooking process, but it took pretty low-intensity effort overall.

*Pic 2 - Picture from when I made it

I was a little skeptical about whether the potatoes would be cooked completely, but they came out just right! Bite-sized baby red potatoes might have been an improvement, but the ones I used were tasty enough. The shrimp, likewise, were perfectly cooked with excellent texture. The corn, on the other hand, was a bit underdone; still entirely edible, but they could have used a bit more time cooking in the hot broth.

As far as the flavor, it was solid overall, but not very strong... Being that I enjoy strong flavors, I was counting on a big kick of Old Bay with every bite, but the flavor was more subtle. With some additional sprinkles of the Old Bay and the judicious use of some Frank's RedHot on my plate, though, it was just about perfect!

Potential Improvements? This one was already pretty solid as-is, but next time, I'd leave the corn in a little longer, use baby red potatoes, and double the amount of Old Bay.

Polling the Fam: I found this dish easy to make and tasty overall, so I would make it again, particularly with the improvements above. Jayson also seemed to enjoy it, although I forgot to ask for his specific comments. And, Fox, who had never tried shrimp before, said he enjoyed it.

Verdict: Liked it. (4 stars)

Sunday Soup #84: Creamy Sausage and Tortellini Soup

Hi, Souper Troopers!! I've made a run of really good soup recipes lately, but this past weekend I was feeling in need of some comfort food... I (obviously) wanted to make a soup, and I was specifically looking for something that promised to be yummy, hearty, and good to the last drop. Did this one deliver? Let's see...

This recipe came from: https://lifemadesimplebakes.com/creamy-sausage-and-tortellini-soup/

*Pic 1 - https://lifemadesimplebakes.com/creamy-sausage-and-tortellini-soup/

Variations from the Recipe as Written: I stuck pretty closely to the recipe as written but, because of common package sizes available for purchase at my local market, I use 20oz of tortellini (instead of 14oz) and only 5oz of spinach (instead of 6oz). I was glad I did on both counts!

General Thoughts: The prep on this one wasn't too bad; a bit of chopping on some onions, shallots, carrots, and spinach, but that was about it. However, while this soup did not take a tremendously long time to cook (only 45 minutes or so), the cooking more or less required that I stay right with it the whole time. Browning the sausage, sautéeing the veggies and garlic, slowly whisking in several ingredients, and monitoring heat levels and stirring to avoid scorching required active engagement with the pot for the duration. Admittedly, it was not a tremendous amount of time compared to some recipes, but you can forget going to do other things while your soup slowly cooks away by itself on the stove.

*Pics 2 & 3 - Pictures from when I made it

This soup proved to be a great choice! I was worried about it being too bland (like a previous tortellini soup choice - https://soupersleuth.blogspot.com/2017/02/sunday-soup-24-creamy-tuscan-garlic.html), but that was not the case. The salt and pepper, when combined with the taste of the mild Italian sausage, gave this soup a terrific savory flavor that made each bite a delight! The soup was hearty and creamy, as advertised, and each tortellini (I used Triple Cheese) helped as much with the soup's texture and mouth-feel as it did with the flavor.

I have to admit that, even though I used an ounce less spinach than called for in the original recipe, when I first dumped the spinach into the pot I thought it would be WAY too much and overpower the rest of the ingredients... But, it turned out to be the perfect amount! Each bite contained just the right amount of the nutrient-packed green leafy veggie, and it added some rich, earthy contrast to the creamy flavor.

Potential Improvements? Next time, I might be tempted to kick up the spice level by using hot Italian sausage (which would be ideal) or some crushed red pepper. But, other than that, this one was super solid!

Polling the Fam: I really liked this one and would definitely make it again (the level of prep/cooking effort notwithstanding). Becky thought it was good but that it could use a little more spice too. And, Hunter really liked it, finding it solid and hearty, and mentioned that the sausage was the star before immediately laying claim to the leftovers.

Verdict: Loved it! (5 stars)