New Orleans Shrimp and Crab Soup:

  • 1 pound large shell on shrimp
  • 1 pound crab meat (for this recipe I use king crab leg meat removed from shells.
  • 1 large green pepper seeded and diced
  • 1 large red pepper seeded and diced
  • 2 carrots peeled and cut into rounds
  • 1 can (1 lb 12oz) whole plum tomatoes..(we like Cento Italian. Available in the Food So Good Gourmet Store)
  • 1 white onion peeled and studded with 4 whole cloves
  • 4 shallots peeled
  • 3 cups of water
  • 2 cans (10 and 3/4) of chicken stock
  • 1 and 1/2 cups of celery diced
  • 1 tsp dried basil
  • 1tsp dried thyme
  • 1/2 tsp turmeric
  • 2 whole bay leaves
  • 1/2 tsp hot red pepper flakes
  • 1/2 cup fresh squeezed lemon juice
  • 2 tbs chopped parsley ( you can use curly or Italian whichever you prefer)
  • 4 cloves of chopped garlic


  • In a bowl crush the tomatoes with your hands then add to stock pot.
  • Add all other ingredients except the shrimp and crab.
  • Bring to a boil then reduce to a simmer. Cook for 40 minutes. Stir occasionally.
  • Remove shells from shrimp and de-vein. Add shrimp shells to sauce pot  with 2 cups of water and bring  to a boil. Remove from heat and add shrimp and cover for 3 minutes. Drain and put shrimp aside. Reserve cooking liquid and  you may add a little to the soup as necessary.
  • Remove crab meat from shells.
  • Add shrimp and crab meat to soup and cook gently for 10 minutes.