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Shrimp (or Chicken) Artichoke Soup!

Creole food is spicy and let's just say the people of New Orleans don't shy away from butter, heavy cream or a rich roux but I also provide a Paleo/Whole30 version using coconut cream and arrowroot powder for thickening. Makes 8 very generous portions.

Course Soup
Cuisine Creole
Keyword classic recipe, comfort food, easy dinner recipe
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 8 servings
Author The New Orleans School of Cooking

Ingredients

  • 1 quart chicken broth 4 cups
  • 2 cups green onions sliced
  • 2 cloves garlic minced
  • 1 Tablespoon parsley leaves chopped
  • 1 Tablespoon thyme leaves stripped from stems
  • 1 T Joe's Stuff Seasoning or your favorite cajun spice mix plus more to taste
  • 24 oz quartered hearts packed in water drained
  • 1 quart heavy cream (Paleo/Whole30 useĀ 2-14 oz cans coconut cream)
  • 1/4 cup butter (Whole 30/Paleo leave out)
  • 1/4 cup plus 1 tablespoon all purpose flour (Whole30/Paleo use 1 tablespoon arrowroot powder)
  • 1 pound medium sized raw shrimp deveined/ or 1 pound cooked chicken, shredded
  • whole foods market was also nice enough to remove the tails on my shrimp!
  • Sea salt to taste

Instructions

Traditional instructions (See Paleo Whole30 Instructions Below)

  1. Prep all ingredients.
  2. Combine artichoke, chicken stock, 1 cup green onions, garlic, sea salt, Joe's Stuff seasoning and thyme and bring to a boil. Reduce to a simmer for about 12 minutes.
  3. Make roux: Place butter in a medium sauce pan on medium heat. When melted whisk in flour till smooth add to simmering pot. Stir in heavy cream and simmer for 10 minutes.
  4. Add shrimp and simmer for 5 more minutes. Serve with freshly chopped green onions and parsley for garnish.
  5. Note: There are 2 cups green onions total - 1 cup to put with other ingredients and one cup for garnish.

Whole30 Paleo Instructions:

  1. Prep all ingredients.
  2. Put broth in large pot on high heat.
  3. Add 1 cup onions (reserving the rest for garnish), parsley, thyme, Joe's stuff seasoning and garlic.
  4. Bring to a boil. Lower heat a little and simmer for 10 minutes.
  5. Add coconut cream and whisk till smooth. Bring back to a simmer.
  6. Add shrimp (or chicken) and artichoke hearts, simmer for 5 more minutes.
  7. While soup simmers make 'slurry'.
  8. Combine 1/4 cup warm water and arrowroot powder and whisk until smooth.

  9. Turn soup off heat. Add half the slurry and stir until soup thickens. If soup needs more thickening add more slurry, but keep in mind arrowroot thickens more when cool) If soup thickens up too much just add more broth to thin.
  10. Taste and add sea salt or Joe's seasoning if needed. Be mindful, it's spicy!
  11. Serve soup garnished with remaining green onions.