Creamy Cajun Shrimp and Chicken Soup

Creamy Cajun Shrimp and Chicken Soup is a hearty, low-carb comfort dish that combines tender chicken, juicy shrimp, and cauliflower rice in a rich, silky heavy cream base infused with bold Cajun spices. Bell peppers and onions add color, texture, and natural sweetness, while butter and olive oil provide satisfying keto-friendly fats. This soup delivers classic Louisiana-inspired flavor and a spoon-hugging creamy texture without grains, flour, or starches, making it an ideal keto-friendly meal that is both filling and deeply flavorful.

Course Dinner, Lunch, Main Course, Soup

Cuisine American, Cajun, Louisiana

Keyword cajun soup, Cauliflower Rice, Chicken, creamy soup, keto, low-carb, Shrimp

Prep Time 20

Cook Time 30

Total Time 50

Servings servings

Calories 410kcal

Equipment

large soup pot
Cutting board
Chef's knife
Wooden Spoon
measuring cups and spoons
ladle

Ingredients

For the soup base

2 tablespoons unsalted butter
1 tablespoon olive oil extra-virgin if possible
1 cup yellow onion finely chopped
1 cup red bell pepper diced
1/2 cup green bell pepper diced
3 cloves garlic minced
4 cups low-sodium chicken broth
1 1/2 cups heavy cream
2 ounces cream cheese cut into small cubes and softened
2 cups cauliflower rice fresh or frozen
1 teaspoon fine sea salt or to taste
1/2 teaspoon freshly ground black pepper
1 teaspoon smoked paprika
1 1/2 teaspoons Cajun seasoning no sugar added, divided to taste
1/4 teaspoon cayenne pepper optional, for extra heat
1 teaspoon dried thyme

For the proteins

1 pound boneless skinless chicken thighs cut into bite-size pieces
3/4 pound raw shrimp large, peeled and deveined, tails removed if desired
1/2 teaspoon Cajun seasoning for seasoning the shrimp and chicken

For garnish

1/4 cup fresh parsley chopped
2 tablespoons green onions thinly sliced

Instructions

Pat the chicken pieces and shrimp dry with paper towels and toss them together in a bowl with the additional Cajun seasoning and a pinch of salt and pepper, then set aside while you prepare the vegetables.
Heat the butter and olive oil in a large soup pot over medium heat until the butter is melted and foamy.
Add the onion, red bell pepper, and green bell pepper to the pot and sauté, stirring occasionally, until the vegetables are softened and beginning to turn translucent, about 5 to 7 minutes.
Stir in the garlic, smoked paprika, dried thyme, and the larger portion of Cajun seasoning, then cook until fragrant, about 1 minute, being careful not to brown the garlic.
Add the seasoned chicken pieces to the pot and cook, stirring occasionally, until the chicken is lightly browned on the outside but not fully cooked through, about 4 to 5 minutes.
Pour in the chicken broth and stir to release any browned bits from the bottom of the pot, then bring the mixture to a gentle boil over medium-high heat.
Reduce the heat to medium-low, add the cauliflower rice, salt, black pepper, and cayenne if using, and simmer uncovered until the chicken is cooked through and the cauliflower rice is tender, about 10 minutes.
Stir in the cream cheese cubes until completely melted and smooth, then slowly pour in the heavy cream while stirring continuously to create a silky, creamy base.
Add the shrimp to the pot and simmer gently, stirring occasionally, just until the shrimp turn pink and opaque, about 3 to 4 minutes, then immediately reduce the heat to low to prevent overcooking.
Taste the soup and adjust seasonings with additional salt, pepper, or Cajun seasoning to your preference, keeping in mind that Cajun blends can vary in saltiness and heat.
Remove the pot from the heat and let the soup rest for 3 to 5 minutes to thicken slightly, then stir in most of the chopped parsley and green onions, reserving a little for garnish.
Ladle the creamy Cajun shrimp and chicken soup into bowls and garnish with the remaining parsley and green onions before serving hot.

Notes

For the best Cajun flavor, choose a seasoning blend without added sugar or starch and adjust the amount to your heat tolerance. If your blend is very salty, reduce the added salt and season at the end. To keep shrimp tender and juicy, add them near the end of cooking and remove the soup from direct heat as soon as they are just cooked through. This soup thickens as it cools, so you can thin leftover portions with a splash of broth or cream when reheating gently over low heat. For a dairy-free variation, substitute full-fat canned coconut milk for the heavy cream and use a dairy-free cream cheese alternative while keeping the rest of the method the same.

Nutrition