Shrimp Creole Soup with Bacon and Cheddar Dumplings

Shrimp Creole Soup with Bacon and Cheddar Dumplings
It's been chilly the last few days and that means that I have been thinking about warming bowls of soup, like this shrimp creole soup with bacon and cheddar dumplings. A bowl of this soup warms you up in two ways with the temperature of the soup and with the spicy heat from the TABASCO® sauce, it's pure comfort food in a bowl! The inspiration for this soup was a hearty bowl of shrimp creole, which is usually more of a thick stew that is served with rice, to which I added more broth and dumplings, but not just any dumplings, bacon and cheddar dumplings! The dumplings replace the rice as the carb in this one-pot meal and they are made by mixing a simple dough with flour, corn meal, butter, butter milk and green onions in addition to the bacon and cheddar cheese and the dough is spooned into the broth of the soup to cook in balls. This shrimp croele soup is just packed with flavour but the bacon and cheddar cornmeal dumplings take it over the edge in goodness!

Shrimp Creole Soup with Bacon and Cheddar Dumplings

Shrimp Creole Soup with Bacon and Cheddar Dumplings

Shrimp Creole Soup with Bacon and Cheddar Dumplings

Shrimp Creole Soup with Bacon and Cheddar Dumplings
Shrimp Creole Soup with Bacon and Cheddar Dumplings

Shrimp Creole Soup with Bacon and Cheddar Dumplings

Prep Time: 10 minutes Cook Time: 1 hour Total Time: 1 hour 10 minutes Servings: 6

A creole style shrimp soup with bacon and cheddar cornmeal dumplings!

  • 4 slices bacon
  • 1 cup onion, diced
  • 1 cup celery, diced
  • 1 cup bell pepper, diced
  • 4 cloves garlic, chopped
  • 1 teaspoon thyme, chopped
  • 1/4 cup flour (or rice flour)
  • 4 cups chicken broth (or shrimp broth)
  • 1 (28 ounce) can diced tomatoes (or 4 cups fresh tomatoes, diced)
  • 1 tablespoon creole seasoning
  • 2 bay leaves
  • 1 tablespoon TABASCO sauce
  • 1 tablespoon Worcestershire sauce
  • 1 tablespoon fish sauce
  • 3/4 cup flour (or rice flour)
  • 1/4 cup cornmeal
  • 1/2 teaspoon baking soda
  • 2 tablespoons butter, melted
  • 1/2 cup buttermilk (or milk)
  • 1/2 cup cheddar cheese, shredded
  • 1/4 cup green onions, sliced
  • 1 pound shrimp, shelled and deviened
  • salt, pepper and cayenne to taste
  • 1/2 cup green onions, sliced
  1. Cook the bacon in a large sauce pan until crispy and set aside.
  2. Add the onion, celery and peppers to the sauce pan and cook in the bacon grease over medium-high heat until tender and slightly golden brown, about 5-7 minutes.
  3. Add the garlic and thyme and cook until fragrant, about a minute.
  4. Sprinkle in the flour and cook, stirring, for 2-3 minutes.
  5. Add 1/2 cup of the broth and deglaze the pan by scraping up the brown bits on the bottom of the pan with a wooden spoon while the broth simmers.
  6. Add the remaining broth, the tomatoes, creole seasoning, bay leaves, TABASCO sauce, Worcestershire sauce and fish sauce, bring to a boil, reduce the heat and simmer for 10 minutes.
  7. Mix the flour, cornmeal, baking soda, butter, buttermilk, cheddar cheese and green onions along with the reserved bacon and drop 1 tablespoon 'balls' of the dough into the soup before letting them cook for 10 minutes, flipping the dumplings and letting them cook another 10 minutes.
  8. Add the shrimp and cook until they just turn pink, about 3 minutes before seasoning with salt and pepper to taste and serving garnished with green onions.
Nutrition Facts: Calories 348, Fat 10.9g (Saturated 5.6g, Trans 0), Cholesterol 185mg, Sodium 829mg, Carbs 34g (Fiber 3.9g, Sugars 7.6g), Protein 27.8g
Nutrition by: Nutritional facts powered by Edamam


janice15 said...

This soup looks and sounds amazing... This would satisfy a craving for sure and warm you at the same time... Happy Holidays with love Janice

Anonymous said...

Love your recipes but have a problem printing them????

Erica said...

Just had to add this one to my "Soup for 3 Months" board on I actually printed it out. Planning to make this on Friday before Christmas.
I have fed my family several of your recipes and there is never a failed one. Merry Christmas to you and yours. Can't wait to see what's in store in 2017.

Catherine Lee said...

This sounds and looks delicious! And sure do love those one pot meals. Must try soon. :-)

Jeanette said...

Sounds like just what we need today - its 15 degrees and feels like 5 degrees!

Susan McCann said...

I would like to make this, but my husband is timid on spice. If I keep the Tobasco on the side for me, how spicy (hot) is the creole seasoning?

Anonymous said...

Yum! Made this for dinner tonight and it was a huge hit.

Kevin Lynch said...

Susan McCann: Each spice blend has a different amount of heat and everyones desired level of heat is different so I would add the creole seasoning a bit at a time. Enjoy!

Kevin Lynch said...

Anonymous: I'm glad you like it!

Norma Pearson said...

If I don't have fish sauce, what would be a good substitute? Love all your recipes, they all have been delish & big hits w/the hubby. Thanks for sharing.

Kevin Lynch said...

Norma Pearson: You can replace it with soy sauce or simply omit it and season with salt appropriately. Enjoy!

Post a Comment