Cajun Seafood Soup

An aromatic seafood soup with a hint of Cajun spice that can be on the table in 15 minutes. Serve with corn bread for a satisfying meal.


1/4 cup vegetable oil

1/4 cup flour

3 teaspoons Cajun seasoning (found in spice aisle)

1 (8 ounce) bottle clam juice

1 1/2 cups vegetable broth

2 (14.5 ounce) cans diced tomatoes


1 (5 ounce) box baby spinach leaves

1 tablespoon fresh thyme, chopped

1 large clove garlic, minced

1/2 pound shrimp, cooked and shelled, cut into thirds (look for pre-cooked in the seafood section)

1 (6 ounce) container lump crabmeat

Honey Tips

Honey Is One of the Oldest Foods

Honey is one of the oldest foods in existence. It was found in the tomb of King Tut and was still edible since honey never spoils.


In a large pot, heat oil. Add flour and whisk until mixture turns golden brown, about 3 minutes. Add Cajun seasoning. Whisk. Stir in clam juice, vegetable broth, diced tomatoes and honey. Stir in spinach, thyme and garlic. Bring to a boil. Reduce heat and simmer for 5 minutes. Add shrimp and crabmeat. Cook for 2 minutes.
Serves: 4-6