Cajun Shrimp and Sausage Pot Pie Soup

What you'll need:

• 1 lb of shrimp (cut in thirds)

• 12- 14 oz package of cajun sausage (chop in bite sized pieces)

• 5 tbsp butter

• 1 yellow onion (diced)

• 3 celery stalks (diced)

• 1 green bell pepper (diced)

• 4-5 garlic cloves (minced)

• 1 lb yukon gold potatoes ( diced into small cubes)

• 1/4 cup flour

• 6 cups chicken broth

• 1-2 tsp of Better than bouillon Roasted Chicken Base

• 1 can of corn

• 1 cup heavy whipping cream

  
  

Seasoning i used:

• cajun seasoning, garlic powder, onion powder, smoked paprika, salt and pepper

  • season to your liking

Optional:

• Puff Pastry Sheets

• 1 egg + 1 tbsp of water , milk or cream (for egg wash)

Directions:

1. Cut your shrimp in thirds and season with cajun seasoning.

2. To a pot or dutch oven on medium high heat add oil of your choice, once hot add in your shrimp and cook for about 2 mins ( you don't want them fully cooked) remove and set aside.

3. Add your cajun sausage to the same pot and cook until slightly browned. Remove and set aside.

4. Turn heat down to medium and add your butter and some cajun seasoning and let that cook for 30 seconds to 1 minute. Add in your onion, celery, and bell pepper. Cook until the veggies have softened about 6-8 mins. Add in garlic and cook until fragrant (about 30 seconds - 1 min)

5. Add in your flour and let that cook for 1-2 minutes. slowly add in your chicken broth and mix well.

6. Add in your potatoes, BTB roasted chicken base, all the seasonings listed above and mix well. Bring to a simmer. Cook until the potatoes are fork tender.

7. Add in heavy cream, corn, sausage and shrimp. Bring the Soup to a simmer and let cook for about 8-10 mins. Adjust seasonings if necessary.

8. Serve in a bowl and top with a puff pastry it is optional.

9. ENJOY!

For puff Pastry

1. thaw out your puff pastry

2. cut in large or small squares

3. brush with egg wash

4. follow the intrstuctions on package for baking instructions