Creamy Shrimp Creole Soup with Bacon-Cornmeal Dumplings

This creamy shrimp Creole soup with bacon-cornmeal dumplings recipe turned out exactly the way I hoped. The broth has a deep, savory flavor, while the shrimp adds a lightness to balance it all out. I really love how the spices give it just the right kick without being too much. The dumplings are a fun twist, soaking up the broth and adding a comforting texture.

The creole aspect of the soup really comes through with a subtle heat and tang from the tomatoes, Tabasco, and Worcestershire sauce. It’s a great way to enjoy those bold, classic flavors in a soup, and the dumplings are just the right complement to everything. Each spoonful feels like a little bit of indulgence, without being overly rich.

This dish is perfect for Mardi Gras or any time you’re looking for a comforting, flavorful meal that doesn’t take a ton of effort. It’s one of those recipes that you can throw together and feel good about serving.

Why I Love This Recipe

• The broth has the perfect balance of savory, spicy, and tangy flavors from the bacon, shrimp, and spices.
• The dumplings are soft and soak up all the rich flavor of the soup, making each bite comforting and satisfying.
• It’s simple to make but feels like a dish that’s great for special occasions, like Mardi Gras, without all the effort.

Ingredients

This creamy Shrimp Creole Soup with Bacon-Cornmeal Dumplings is packed with rich, flavorful ingredients that come together to make a hearty dish. Here’s what you’ll need:

• Shrimp: Adds a tender, flavorful protein that complements the soup base.
• Bacon: Provides savory richness and depth to the flavor.
• Celery and Onion: Adds sweetness and aromatic base notes.
• Garlic: Adds a fragrant punch of flavor.
• Flour: Helps thicken the soup to a creamy consistency.
• Chicken Stock: The base liquid, adding savory richness.
• V-8 Juice: Gives a slight tang and extra veggie goodness.
• Diced Tomatoes: Brings acidity and texture.
• Lemon Juice: Brightens the soup with a fresh, tangy flavor.
• Worcestershire Sauce: Adds a deep, umami flavor.
• Tabasco: Gives a little heat and spice to the soup.
• Thyme and Sugar: Balances the soup with a herby flavor and slight sweetness.
• Cayenne: Adds a hint of heat without overpowering the dish.
• Bay Leaf: Imparts a subtle earthy flavor.
• Heavy Cream: Adds a smooth, rich creaminess.
• Parsley and Green Onions (white part): For fresh, vibrant garnishes that add color and a mild, oniony finish.

For the dumplings:

• Flour, Green Onions, Cornmeal, Baking Soda: Form the base of the dough, giving the dumplings structure and flavor.
• Butter: Creates a tender texture in the dumplings.
• Buttermilk: Adds moisture and a slight tang for light, fluffy dumplings.

How to Make Creamy Shrimp Creole Soup with Bacon-Cornmeal Dumplings

Find the complete recipe with measurements in the recipe card at the bottom of the post.

• Step One (Cook the Bacon)
  Cook the chopped bacon in a Dutch oven over medium heat until it’s crispy. Once it’s done, remove half of the bacon and 1 tablespoon of drippings (keep them separate for later). Set them aside for the dumplings.
• Step Two (Sauté the Veggies)
  Throw the celery and onion into the same pot with the remaining bacon and drippings. Cook until they’re softened, about 5 minutes. Then add the garlic and cook for another 30 seconds. Stir in the flour and cook for about 1 minute to get it all incorporated.
• Step Three (Make the Soup Base)
  Now, add the stock, V-8 juice, tomatoes, lemon juice, Worcestershire sauce, Tabasco, thyme, sugar, cayenne, and a bay leaf. Bring it all to a boil, then cover the pot and turn the heat down to a simmer. Let it simmer for 15 minutes so it thickens up.
• Step Four (Add the Cream)
  After 15 minutes, pour in the heavy cream and stir it all together.
• Step Five (Make the Dumpling Dough)
  While the soup simmers, mix together the flour, green onions, cornmeal, and baking soda. Use a whisk to combine everything.
• Step Six (Add the Butter and Make the Dough)
  Cut the butter into the flour mixture with a pastry blender or two knives until the mixture looks like coarse meal. Then, add the bacon, the reserved tablespoon of drippings, and buttermilk. Stir it all until you have a moist dough. Divide it into 12 equal portions.
• Step Seven (Drop the Dumplings)
  Once the soup has simmered for 15 minutes, drop the dumplings into the pot, one at a time. Cover the pot and let them cook for 8 minutes, flipping them halfway through.
• Step Eight (Add the Shrimp)
  Add the shrimp to the soup and cook for another 3 minutes, or until the shrimp turns opaque.
• Step Nine (Garnish and Serve)
  Garnish each bowl with some parsley and scallions, then you’re ready to serve.

Recipe Tips

Here are a few tips to consider when making this soup and dumplings recipe:

• If you like it spicier, feel free to add extra Tabasco or cayenne to kick up the heat.
• Make sure the bacon gets nice and crispy—it adds a ton of flavor to the broth.
• The soup thickens as it simmers, so if you want it a little thicker, just let it cook a bit longer before adding the cream.

Storage and Freezing

If you have leftovers, here are some tips for storing and freezing:

• Store any leftover soup in an airtight container in the fridge for up to 3 days. Reheat on the stove over low heat, adding a little extra liquid if needed.
• For freezing, let the soup cool completely before transferring it to an airtight container. It will keep for up to 3 months. The dumplings may soften a bit once frozen and reheated, but the soup will still taste great.
• You can freeze the soup without the dumplings and add them fresh when reheating for the best texture.

Frequently Asked Questions

• Can I use frozen shrimp instead of fresh? Yes, frozen shrimp work well. Just make sure they’re fully thawed and patted dry before adding them to the soup to prevent excess moisture. They do have the potential of making the soup more watery and the shrimp might be less tender.
• Can I make the soup ahead of time? Absolutely. The soup can be prepared a day in advance. Store it in the refrigerator and reheat gently before serving. However, it’s best to add the dumplings and shrimp just before serving to maintain their texture.
• Can I substitute the heavy cream with a lighter option? Yes, you can use half-and-half or whole milk as a lighter alternative. Keep in mind that the soup’s richness may be slightly reduced.
• Can I add other vegetables to the soup? Feel free to add bell peppers, okra, or other vegetables you enjoy. Just chop them into small pieces and sauté them with the onions and celery.
• Can I use a different type of dumpling? Yes, you can substitute the bacon-cornmeal dumplings with traditional drop dumplings or store-bought alternatives if preferred.

More Creamy Soup Recipes

If you’re a fan of creamy soups, here are a few more recipes that are just as comforting and full of flavor.

• Creamy Tomato Chipotle Soup
• Creamy Red Pepper Coconut Soup
• Slow Cooker Thai Chicken Noodle Soup
• Butternut-Boursin Bacon Soup
• Chicken Pot Pie Soup
• Mexican Street Corn Soup
• Creamy Chicken Noodle Soup
• Dill Pickle Soup

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Creamy Shrimp Creole Soup with Bacon-Cornmeal Dumplings

This creamy Shrimp Creole Soup with Bacon-Cornmeal Dumplings is a flavorful, comforting dish featuring tender shrimp, crispy bacon, and soft dumplings in a rich, spiced broth. Perfect for cozy meals, it combines the best of creole flavors with a satisfying, hearty texture.

Course Main Course

Cuisine American, Creole

Keyword Creamy Shrimp Creole Soup with Bacon-Cornmeal Dumplings

Prep Time 20 minutes minutes

Cook Time 35 minutes minutes

Total Time 55 minutes minutes

Servings 6

Calories 344kcal

Author Cathy Pollak

Equipment

• measuring cups and spoons For accurate measurements.
• whisk Used for mixing the flour into the soup base and ensuring no lumps form.
• pastry blender or two knives. Helps cut the butter into the flour mixture to create a coarse meal for the dumplings.
• Dutch Oven Needed for cooking the bacon and simmering the soup. Its heavy base ensures even heat distribution.

Ingredients

Soup:

• 3/4 lbs. raw, large deveined and tails removed
• 4 slices thick-cut bacon, diced
• 1-1/2 cups diced celery
• 1 cup yellow onion, diced
• 1 tbsp. garlic, minced
• 1/3 cup all-purpose flour
• 3-1/4 cups low-sodium chicken broth or stock
• 3/4 cup V-8 juice
• 1 can (14.5 oz.) diced tomatoes
• 2 tbsps. fresh lemon juice
• 2 tbsps. Worcestershire sauce
• 2 tbsps. Tabasco
• 1 tsp. dried thyme
• 1 tsp. granulated sugar
• 1/2 tsp. cayenne pepper
• 1 bay leaf
• 1/2 cup heavy cream
• 1/4 cup chopped fresh parsley
• 1/4 cup green onion (white parts)

Dumplings:

• 3/4 cup all-purpose flour
• 1/3 cup finely chopped green onion (green parts only)
• 1/4 cup yellow cornmeal
• 1/4 tsp. baking soda
• 2 tbsps. chilled butter, cut into pieces
• 1/2 cup buttermilk

Instructions

• Cook the chopped bacon in a Dutch oven over medium heat until crisp. Remove half of the cooked bacon and 1 tablespoon of drippings (keep separate) and reserve for the dumplings.
  4 slices thick-cut bacon, diced
• Add the celery and onion to the remaining bacon and drippings. Cook until softened, about 5 minutes. Add the garlic and sauté for 30 seconds more. Whisk in the flour and cook until incorporated, about 1 minute.
  1-1/2 cups diced celery , 1 cup yellow onion, diced, 1 tbsp. garlic, minced, 1/3 cup all-purpose flour
• Stir in the broth, V-8, tomatoes, lemon juice, Worcestershire sauce, Tabasco, thyme, sugar, cayenne, and bay leaf. Bring to a boil, then cover and reduce to a simmer for 15 minutes while the soup thickens.
  3-1/4 cups low-sodium chicken broth, 3/4 cup V-8 juice, 1 can (14.5 oz.) diced tomatoes, 2 tbsps. fresh lemon juice, 2 tbsps. Worcestershire sauce, 2 tbsps. Tabasco , 1 tsp. dried thyme, 1 tsp. granulated sugar, 1/2 tsp. cayenne pepper, 1 bay leaf
• After 15 minutes, add the heavy cream.
  1/2 cup heavy cream
• Meanwhile, for the dumplings, combine the flour, green onions, cornmeal, and baking soda, and whisk together.
  3/4 cup all-purpose flour, 1/3 cup finely chopped green onion (green parts only), 1/4 cup yellow cornmeal, 1/4 tsp. baking soda
• Cut the butter into the flour mixture with a pastry blender or 2 knives until it resembles coarse meal. Add the bacon, reserved 1 tablespoon of drippings, and buttermilk, and stir until a moist dough forms. Gently divide the mixture into 12 equal portions.
  1/2 cup buttermilk
• After the soup has simmered for 15 minutes, drop the dumplings, one at a time, into the pot. Cover and cook for 8 minutes, carefully turning them halfway through.
• Add the shrimp and cook for 3 more minutes, or until the shrimp are opaque.

  Garnish each bowl with more parsley and scallions.
  3/4 lbs. raw, large deveined and tails removed

Notes

For optimal outcomes when making this creamy shrimp Creole soup with bacon-cornmeal dumplings, I recommend referring to the recipe details within the post. The recipe post commonly includes valuable notes, expert tips and frequently asked questions, that are not presented in the recipe card, often including how to make this recipe dairy-free, gluten free or vegan and ideas for healthy ingredient substitutions or variations.

The provided nutrition information is merely an approximation, as variations can arise depending on the specific ingredients/brands you select.

© noblepig.com. All content and photographs are copyright protected. Sharing this recipe is encouraged and appreciated, but copying and/or pasting the full recipe to social media or other platforms is strictly prohibited.

Nutrition

Serving: 453g | Calories: 344kcal | Carbohydrates: 36g | Protein: 25g | Fat: 11.9g | Saturated Fat: 6g | Polyunsaturated Fat: 1.3g | Monounsaturated Fat: 3.6g | Cholesterol: 138mg | Sodium: 605mg | Potassium: 899mg | Fiber: 3.2g | Sugar: 8.7g | Vitamin A: 169IU | Vitamin C: 23mg | Calcium: 144mg | Iron: 3.5mg

Have you tried this recipe? Share your experience in the comments below and let me know how it turned out.

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The post Creamy Shrimp Creole Soup with Bacon-Cornmeal Dumplings appeared first on Noble Pig.

I have been making my basic pancakes this way…for what seems like a million years. In fact I don’t remember not making them this way, except when I make a batter from scratch, which is not very often (anymore). Everyone in my household enjoys these pancakes so much and my time is so limited, I have made this my go-to recipe. And I don’t feel badly about it one bit.

Now, one of my biggest complaints about pancakes is that they are often too flat. I like them fluffy, light and airy and I’m sure many of you agree with me. I guess that’s where the saying, “flat as a pancake” came from, however, I don’t want that to actually describe the pancakes I am eating. I really do not enjoy flat pancakes.

I prefer using a buttermilk mix that just needs water. The one you see above is hands down my favorite. I always keep a 10 lb bag at home, we use it up in no time. And my secret little trick to making the Fluffiest Pancakes with this mix is a container of Yoplait Strawberry Banana Yogurt.

Not only does the yogurt make the pancakes super fluffy, it also adds a slight bit of sweetness. The sweetness of the yogurt makes it so i don’t even have to use syrup, it’s just right. Now, the kids still want syrup, but, hey, they’re kids.

I add one container of yogurt for every 2 cups of pancake mix I’m using. Basically, I use the yogurt as part of the water the mix requires.

For example, the mix I use asks for 1-1/3 cups of water for 2 cups of mix. I add the yogurt to my measuring cup and fill with water until I’ve reached 1-1/3 cups and stir. I then add 2 cups of mix and combine them together. At this point the mixture is pretty lumpy and thick. To thin the mixture slightly I add 3-4 more Tablespoons of water. You just don’t want it too thick (or too thin), it should be somewhat stir able and it will still be lumpy, which is okay.

I’m lucky enough to have a built in griddle on my stove so making a huge batch of pancakes in a very short time is a cinch. I preheat the griddle to 350 degrees F. Once it’s hot, I coat with a thin layer of vegetable oil. If you’re using a frying pan, heat to medium-high, but you may have to adjust the heat downward as the pan heats up.

I make each pancake with a 1/4 cup batter. I feel this is the perfect size for flipping with a decent sized spatula. Flipping the pancakes too early causes your batter to spread out when you turn them over, resulting in a not-so-fluffy pancake. Make sure the top of your pancakes are covered in air bubbles before making the flip.

After the pancakes have been flipped, add a “paduvbudr” (pat of butter) to each one. The butter will melt on top and drip down the sides, creating crisp little edges we all love.

You have no idea how delicious these are, but I hope you find out soon.

I highly suggest a double batch. They freeze perfectly and are great in the fridge for a couple days too.

One Year Ago: Chocolatey Bacon Cake
Four Years Ago: Broccoli with Cheetos
Six Years Ago: Coconut-Lemon Loaf with Coconut-Lemon Glaze

The post My Secret to the Fluffiest Pancakes appeared first on Noble Pig.

Now for this beef, I decided to go “creole style”, which at its most basic definition means tomatoes are involved (unlike Cajun food, which would not include tomatoes). That is a very simplistic way of stating it and believe me there is a lot more to it. In fact the history of what makes something creole vs. Cajun is quite interesting. If you love food history, I suggest looking it up.

I used a creamy tomato soup in this recipe, it’s thicker than regular tomato soup and just tastes better. And this is my favorite creole seasoning, I add it to lots of things (especially shrimp). Hopefully this will help you locate what you’re looking for in the market.

I ended up making brisket sandwiches on toasted Torta rolls. For even more flavor I doused corn with seasoned rice vinegar for purposes of taste and texture. However, if you happen to be making Maque Choux for Mardi Gras, by all means throw that on top. Either way, I think you’ll enjoy it.

Have a great week!

The post Slow Cooker Creole Style Brisket appeared first on Noble Pig.

Laissex les bon temps rouler!

It’s the time of year when everything Cajun, carnival and creole fill our bellies. Mardi Gras celebrations are in full swing and it’s no different in my kitchen, especially with this favorite soup and simple kid’s dessert.

However, I do enjoy the Cajun flavors with seafood the best. It’s the perfect pairing of spice and heat.

The rainy weather inspired this very cheesy and filling casserole. It’s perfect as a side dish or a satisfying main meal served with a buttermilk drenched green salad.

Simplicity reigns supreme in this recipe, made in one large skillet and poured into a casserole dish for the oven.

Enjoy!

• One Year Ago: How to Grow Green Onions On Your Windowsill
• Two Years Ago: Sweet Potato Chips with Lime
• Three Years Ago: Baby Bowties with Peas and Ham
• Four Years Ago: Am I Using the Right Type of Baking Flour

The post Cheesy Cajun Shrimp and Rice Casserole appeared first on Noble Pig.

This is by no means a traditional jambalaya where meat and veggies are cooked separately and then rice and stock added next.  This is a much quicker and lighter version with lots of flavor and ease of preparation. A true one pot meal. 

I have made this version many times over the years because my oldest son loves this meal.  He’s kind of a “shrimp nut” so this dish suits him well.  Lots of heat can be added individually at serving time in the form of hot pepper sauce, making it kid friendly (leave pepper sauce off for the kidos).  Everyone can control their own level of spice. However, if your family loves hot n’ spicy food, add more cayenne right at the stove.

This dish is easily prepared in less than an hour, which fits into our life just perfectly.  It also reheats nicely as leftovers.  But the best part, it’s low-cal and tastes great.

Enjoy!

Jambalaya with Shrimp and Ham

Serves 4

1 Tablespoon olive oil
1 large onion
1 red bell pepper
1 green bell pepper
2 cloves garlic, minced
1/2 teaspoon salt, plus more to taste
1/4 teaspoon fresh ground pepper, plus more to taste
1 teaspoon paprika
1/2 teaspoon dried oregano leaves
1/2 teaspoon dried thyme leaves
1 bay leaf
1/4 teaspoon cayenne pepper
1 Tablespoon tomato paste
6 ounces diced, smoked ham
2-1/2 cups low sodium chicken broth
1 (14.5 ounce) can no-salt added diced tomatoes
1 cup uncooked long-grain white rice
1 pound peeled and deveined medium shrimp
Hot Pepper Sauce (so good with sriracha)

Heat the oil in a large Dutch Oven over medium heat.  Add the onion, peppers and garlic and saute until they begin to soften, about 10 minutes.  Mix in next 11 ingredients, salt through the diced tomatoes.  Bring to a boil.  Stir in the rice, cover, reduce heat and simmer for about 20 minutes, or until rice is done and most of the liquid is absorbed.  Add the shrimp and cook, covered for 5 minutes more, or until shrimp is cooked through.  Season with salt and pepper to taste.  Serve with hot pepper sauce.

~Timesaver…use already cooked, frozen shrimp (thawed)…they work perfectly in a pinch.

Per Serving: Calories: 440; TF 9 g; Sat Fat 2g, Protein 38 g; TC 50 g; Sugar 7 g; Fiber 3 g; Cholesterol
190 mg; Sodium 1040 mg

The post Jambalaya with Shrimp and Ham appeared first on Noble Pig.

But before I forget, this past week, this blog was named one of Babble’s Top 100 Mom Food Blogs of 2011.  Thank you Babble, and thank you to all of you who visit here daily.  We truly appreciate all of your support!

Now, back to the King Cake, a dessert eaten all over the world in different forms and associated with the festivities of Mardi Gras, and it is no where more beloved than New Orleans.

It is normally a sweetened, yeasted bread stuffed with a cinnamon, cream cheese or praline filling and shaped into an oval ring.  It is then topped with white icing and sprinkled with yellow, green and purple sprinkles.  A small, plastic baby is then stuffed inside and whoever finds the trinket is declared the KING!

Anyways, this is the ultimate King Cake cheating recipe.  However, if you find yourself short on time, give this a whirl.  It surely tasted delicious!! 

Preheat oven to 375^o F.  In a bowl, pour hot cider over raisins to plump.  Let sit 5 minutes.  Drain.

Unfurl cinnamon rolls.  Place two strips next to each other, pinching seams to create one wide strip.  Sprinkle bottom half with raisins and pecans.  Fold over; press to seal.

Twist dough into a circle.  Seal ends.  Repeat with remaining rolls.  Bake cakes a few inches apart  on a greased baking tray for 17-20 minutes.  While they are warm ice them and sprinkle with sugar crystals.

Serve them up, everyone will love them.

The post Busy Mom’s Mini King Cakes appeared first on Noble Pig.

I am definitely a shrimp lover, I know I’ve said that before. What I like about using cornmeal is the coating doesn’t become too thick and you can actually taste the shrimp and the seasoning as opposed to a mouthful of breading. My kids really appreciate this.

I make up a quick tartar sauce and this is ready in no time. I have never tried this with fresh shrimp but I can’t see why it wouldn’t work.

I hope you give this a chance, it couldn’t be better!

In a shallow bowl, combine flour, cornmeal, salt and Old Bay Seasoning. In another bowl, lightly beat two eggs.

Dip the shrimp in the eggs, then coat in the cornmeal mixture.

In a skillet, cook the shrimp until golden brown and crisp in a 1/2″ of canola oil, about 3 minutes (about 5-8 at a time). Transfer to paper towel-lined plate to drain. Keep warm in a 200^o F oven until all the shrimp are cooked.

Serve with lemon wedges and tartar sauce for dipping.

The post All-You-Can-Eat Crisp Cornmeal Shrimp appeared first on Noble Pig.