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Showing: Allana's Zesty Red Clam Chowder - Catfish Etouffee

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Allana's Zesty Red Clam Chowder

Submitted by: Allana

A rich red clam chowder with a spicy kick and plenty of vegetables.

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Ann's Shrimp Etoufee

Submitted by: Ann Hinds

Shrimp, onions, celery and mushrooms, seasoned with paprika, garlic and crushed red pepper. Great over steamed rice.

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Artichoke and Mussel Bisque

Submitted by: DJ Williams

Fresh artichokes are simmered in heavy cream with onion and fennel bulb and then pureed to create the base for this soup which is garnished with fresh mussels cooked in white wine and butter.

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This is a recipe taught to my by my mother-in-law, Audry Falgout. It has a great flavor and for being a South Louisiana recipe in well seasoned but not overly seasoned. The darker you cook your roux, the deeper the flavor. This may seem like a long time to cook shrimp but it works. In our family it is typically served over hot cooked rice with potato salad on the side.

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Authentic Thai Coconut Soup

Submitted by: MIREYZ

Galangal and Kaffir lime leaves are combined with coconut milk and shrimp to create a delicious Thai soup. If you have all the ingredients on hand it's easy to put together and makes the perfect comfort food. If not, it only takes one trip the Asian market. It's so versatile you can make it vegetarian or substitute chicken for shrimp. Enjoy!!

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Avocado Shrimp Bisque

Submitted by: William Anatooskin

Chopped shrimp and avocado are cooked in chicken broth with milk, onion and lemon juice in this soup that can be served warm or cold.

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Awesome Crab Soup

Submitted by: Yvette Martell

Old Bay, Worcestershire, white wine and gravy mix are the signature ingredients in this crab soup.

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Bay Scallop Chowder

Submitted by: Kathy J. Bourdess

In this seafood chowder, scallops and mushrooms are sauteed in white wine and butter before adding them to a creamy chicken broth and vegetable soup base seasoned with parsley and thyme.

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Beaufort Stew

Submitted by: Kim Weisner

Corn, sausage, shrimp, potatoes, and seasonings are all you need to create this traditional Southern Atlantic coast!

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Bermuda Fish Chowder

Submitted by: Star Pooley

In this spicy chowder, red snapper fillets are added to a brothy soup made with clam juice, jalapenos, and aromatics with chunks of russet potatoes.

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Big Ed's Cajun Shrimp Soup

Submitted by: Eddie

This hearty rice and shrimp soup is packed with vegetables and flavor.

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Bouillabaisse

Submitted by: Mary Young

This simply prepared fish stew is a classic French recipe from Marseilles. Serve with a slice of hot toast topped with a spoonful of rouille.

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Bourtheto

Submitted by: Christine L.

This is a spicy tomato stew made with white fish fillets, potatoes and lots of chopped parsley. Serve with crusty white bread.

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Broccoli Crab Bisque

Submitted by: Karen Balistrieri
Provided by: Simple & Delicious

'For a casual company meal, I serve this creamy soup along with miniature ham sandwiches,' writes Karen Balistrieri from Oconomowoc, Wisconsin. 'Sometimes we leave the bay leaf in the soup as a sign of good luck for the person who gets it in their bowl,' she adds.

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Bubba's Jambalaya

Submitted by: FORDMAN88

Easy Southern classic, with chicken, sausage, ham, and shrimp.

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Butternut Shrimp Soup with Sherry

Submitted by: namaste2uom

That's what I call YUMMY COMFORT food! To make it a bit richer I saute one large onion in 5 tablespoons of butter sprinkled with one tablespoon of brown sugar till caramelized. Then add to soup at the end with shrimp

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Cajun Corn and Crab Bisque

Submitted by: YOYO78

Home Town: Kenner, Louisiana, USA

Living In: Houma, Louisiana, USA

Traditional seasonings and ingredients from Louisiana's Cajun country make this creamy soup of fresh crab, corn, onions, celery, and garlic a hit.

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Cajun Crab Soup

Submitted by: Doreen

Clam juice and chicken broth form the base for this cayenne-spiced soup with corn and crabmeat.

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Cajun Crawfish and Shrimp Etouffe

Submitted by: RHONDA35

Home Town: Rio Hondo, Texas, USA

Living In: Austin, Texas, USA

An authentic Louisiana recipe with a rich and spicy fresh tomato based roux with fresh garlic, bell peppers, celery and onions mixed with crawfish and shrimp. A little time consuming but well worth it!! Serve over steamed rice with hushpuppies and/or crackers on the side.

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Catfish Etouffee

Submitted by: Melissa

This will settle that Cajun craving. A dark roux is the base for this dish made with fresh tomatoes, bell peppers, and parsley, and seasoned with thyme, bay leaves, and lemon.

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