How To Make A Cajun Soup
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How To Make A Cajun Soup
In this guide, chef Richard Myers shows you how to cook cajun soup.
- Prep:
- 1h
- Total:
- 1h
- Serves:
- 4
You Will Need
- 6-8 boneless chicken thighs
- 2 crab claws
- 450 g fresh prawns
- 300-400 ml chicken stock
- 220 g unsalted butter
- 150 g smoked sausage
- 100-150 g white flour
- 2 sticks of celery
- 1/2 small onion
- 1/2 red pepper
- 1 tsp cajun spice
Method
Heat oil and butter in a deep pot and add the flour to create a roux. Stir and cook the roux until it turns a deep chestnut brown. At this point, remove it from the heat for a few seconds and add the celery, onion and pepper. Mix these well and cook for a few minutes.
Prepare the chicken breast with cajun spice and a little bit of oil, and dice. Add the smoked sausage to the pot followed by the chicken. Next, add the crab claws. Mix well to incorporate the roux, bringing out and together all the flavours.
Add the chicken stock and simmer for 45 minutes. Do not overcook as this will cause the roux to split and the soup to become oily. In the last few minutes add the fresh prawns then remove from the heat. Serve with spring onions and rice or potato salad.