LOADED Seafood Soup
LOADED Seafood Soup
Ingredients
For the Rice Balls
- 1 teaspoon olive oil
- 1 cup rice
- 2 cups water
- 1/2 teaspoon yellowish seasoning powder, such as turmeric or saffron powder
- 1 teaspoon Cajun seasoning, as needed for seasoning
- 1 teaspoon dried herbs, such as parsley, as needed for seasoning
For the Crab Stock and Meat
- 1 pound crab legs
- 4 cups water
For the Shrimp Stock and Meat
- 1 pound raw shrimp, peeled, shells reserved
- 1 teaspoon olive oil
- 1 teaspoon chicken powder
- 1 tablespoon Epic Eats & Treats Seafood Boil seasoning, or similar seafood seasoning
- 1 teaspoon McCormick Perfect Pinch Italian Seasoning
- 1/2 teaspoon chili powder or paprika blend
For the Soup Base
- 1 yellow bell pepper, sliced into strips
- 1 orange bell pepper, sliced into strips
- 1 white onion, sliced into strips
- 1/2 pound Cajun sausage, chopped into small pieces
- 2 cloves minced garlic
- 2 tablespoons tomato paste
- 1 tablespoon chili sauce, such as Sriracha or sambal oelek
- 13.5 fl oz unsweetened coconut milk, (400 ml) can
- 1/4 cup green onions, chopped, plus extra for garnish
For Serving
- 4 slices toast
Instructions
- 1
To prepare the rice balls, add 1 teaspoon of olive oil to a medium saucepan over medium heat. Add 1 cup of rice and stir for 1 minute. Pour in 2 cups of water and add 1/2 teaspoon of yellowish seasoning powder. Stir well, bring to a boil, then reduce heat to low, cover, and simmer for 15-20 minutes, or until the water is absorbed and rice is cooked.
⏱️ 25 min
- 2
Once the rice is cooked, allow it to cool slightly. Using gloved hands, take a spoonful of rice and mash it together to form a compact ball. Arrange the rice balls on a plate and season generously with 1 teaspoon of Cajun seasoning and 1 teaspoon of dried herbs (such as parsley). Set aside.
⏱️ 10 min
- 3
To prepare the crab stock, place 1 pound of crab legs in a large pot and cover with 4 cups of water. Bring to a boil, then reduce heat and simmer for 10-15 minutes until cooked through. Remove the crab legs from the pot. Carefully pick the meat from the crab legs and set aside. Reserve some crab clusters for later garnish. Measure out 1 cup of the crab boiling liquid (crab stock) and set aside.
⏱️ 20 min
- 4
To prepare the shrimp stock, peel 1 pound of raw shrimp, reserving the shells. Place the shrimp shells in a separate pot. Add 1 teaspoon of olive oil to the shrimp shells and stir over medium heat for 2-3 minutes. Pour in the reserved 1 cup of crab stock and add 2 cups of water. Stir in 1 teaspoon of chicken powder. Bring the mixture to a simmer and cook for 10 minutes. Strain the liquid from the shrimp shells into a clean bowl, discarding the shells. This is your flavorful seafood stock.
⏱️ 15 min
- 5
While the stocks are simmering, prepare the vegetables and sausage. Slice 1 yellow bell pepper, 1 orange bell pepper, and 1 white onion into strips. Chop 1/2 pound of Cajun sausage into small pieces.
⏱️ 10 min
- 6
To cook the shrimp, place the peeled raw shrimp (from step 4) in a large pan over medium-high heat. Season generously with 1 tablespoon of Epic Eats & Treats Seafood Boil seasoning, 1 teaspoon of McCormick Perfect Pinch Italian Seasoning, and 1/2 teaspoon of chili powder or paprika blend. Cook the seasoned shrimp lightly in the pan for 2-3 minutes per side, until just pink and cooked through. Remove about 1/4 of the whole cooked shrimp and set aside for topping the soup. Crumble the remaining cooked shrimp in the pan with a spatula.
⏱️ 5 min
- 7
To assemble and cook the soup, add the sliced bell peppers, sliced onions, 2 cloves of minced garlic, 2 tablespoons of tomato paste, and 1 tablespoon of chili sauce to the pan with the crumbled shrimp and any remaining liquid. Stir all ingredients together and cook for 5-7 minutes until the vegetables soften slightly.
⏱️ 7 min - 8
Pour the prepared seafood stock (from step 4) into the pan. Add the 13.5 fl oz (400 ml) can of unsweetened coconut milk. Stir to combine all ingredients. Add the reserved shredded crab meat and crab clusters (from step 3) to the soup, along with 1/4 cup of chopped green onions. Bring the soup to a simmer and let it cook for 10-15 minutes, allowing the flavors to meld and the soup to heat through.
⏱️ 15 min
- 9
To serve, ladle the hot soup into individual serving bowls. Add the reserved whole cooked shrimp and a crab leg to each bowl. Garnish with additional chopped green onions. Place the prepared rice balls into the soup. Serve immediately with a side of toast.
⏱️ 3 min
Kitchen Tools
Nutrition Facts (per serving)
LOADED Seafood Soup
For the Rice Balls
- 1 teaspoon olive oil
- 1 cup rice
- 2 cups water
- 1/2 teaspoon yellowish seasoning powder, such as turmeric or saffron powder
- 1 teaspoon Cajun seasoning, as needed for seasoning
- 1 teaspoon dried herbs, such as parsley, as needed for seasoning
For the Crab Stock and Meat
- 1 pound crab legs
- 4 cups water
For the Shrimp Stock and Meat
- 1 pound raw shrimp, peeled, shells reserved
- 1 teaspoon olive oil
- 1 teaspoon chicken powder
- 1 tablespoon Epic Eats & Treats Seafood Boil seasoning, or similar seafood seasoning
- 1 teaspoon McCormick Perfect Pinch Italian Seasoning
- 1/2 teaspoon chili powder or paprika blend
For the Soup Base
- 1 yellow bell pepper, sliced into strips
- 1 orange bell pepper, sliced into strips
- 1 white onion, sliced into strips
- 1/2 pound Cajun sausage, chopped into small pieces
- 2 cloves minced garlic
- 2 tablespoons tomato paste
- 1 tablespoon chili sauce, such as Sriracha or sambal oelek
- 13.5 fl oz unsweetened coconut milk, (400 ml) can
- 1/4 cup green onions, chopped, plus extra for garnish
For Serving
- 4 slices toast
Instructions
- 1
To prepare the rice balls, add 1 teaspoon of olive oil to a medium saucepan over medium heat. Add 1 cup of rice and stir for 1 minute. Pour in 2 cups of water and add 1/2 teaspoon of yellowish seasoning powder. Stir well, bring to a boil, then reduce heat to low, cover, and simmer for 15-20 minutes, or until the water is absorbed and rice is cooked.
⏱️ 25 min - 2
Once the rice is cooked, allow it to cool slightly. Using gloved hands, take a spoonful of rice and mash it together to form a compact ball. Arrange the rice balls on a plate and season generously with 1 teaspoon of Cajun seasoning and 1 teaspoon of dried herbs (such as parsley). Set aside.
⏱️ 10 min - 3
To prepare the crab stock, place 1 pound of crab legs in a large pot and cover with 4 cups of water. Bring to a boil, then reduce heat and simmer for 10-15 minutes until cooked through. Remove the crab legs from the pot. Carefully pick the meat from the crab legs and set aside. Reserve some crab clusters for later garnish. Measure out 1 cup of the crab boiling liquid (crab stock) and set aside.
⏱️ 20 min - 4
To prepare the shrimp stock, peel 1 pound of raw shrimp, reserving the shells. Place the shrimp shells in a separate pot. Add 1 teaspoon of olive oil to the shrimp shells and stir over medium heat for 2-3 minutes. Pour in the reserved 1 cup of crab stock and add 2 cups of water. Stir in 1 teaspoon of chicken powder. Bring the mixture to a simmer and cook for 10 minutes. Strain the liquid from the shrimp shells into a clean bowl, discarding the shells. This is your flavorful seafood stock.
⏱️ 15 min - 5
While the stocks are simmering, prepare the vegetables and sausage. Slice 1 yellow bell pepper, 1 orange bell pepper, and 1 white onion into strips. Chop 1/2 pound of Cajun sausage into small pieces.
⏱️ 10 min - 6
To cook the shrimp, place the peeled raw shrimp (from step 4) in a large pan over medium-high heat. Season generously with 1 tablespoon of Epic Eats & Treats Seafood Boil seasoning, 1 teaspoon of McCormick Perfect Pinch Italian Seasoning, and 1/2 teaspoon of chili powder or paprika blend. Cook the seasoned shrimp lightly in the pan for 2-3 minutes per side, until just pink and cooked through. Remove about 1/4 of the whole cooked shrimp and set aside for topping the soup. Crumble the remaining cooked shrimp in the pan with a spatula.
⏱️ 5 min - 7
To assemble and cook the soup, add the sliced bell peppers, sliced onions, 2 cloves of minced garlic, 2 tablespoons of tomato paste, and 1 tablespoon of chili sauce to the pan with the crumbled shrimp and any remaining liquid. Stir all ingredients together and cook for 5-7 minutes until the vegetables soften slightly.
⏱️ 7 min - 8
Pour the prepared seafood stock (from step 4) into the pan. Add the 13.5 fl oz (400 ml) can of unsweetened coconut milk. Stir to combine all ingredients. Add the reserved shredded crab meat and crab clusters (from step 3) to the soup, along with 1/4 cup of chopped green onions. Bring the soup to a simmer and let it cook for 10-15 minutes, allowing the flavors to meld and the soup to heat through.
⏱️ 15 min - 9
To serve, ladle the hot soup into individual serving bowls. Add the reserved whole cooked shrimp and a crab leg to each bowl. Garnish with additional chopped green onions. Place the prepared rice balls into the soup. Serve immediately with a side of toast.
⏱️ 3 min