This creamy shrimp Creole soup with bacon-cornmeal dumplings is the perfect blend of savory shrimp, crispy bacon, and tender dumplings in a rich, flavorful broth. It’s comfort food at its best.
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.
Servings: 6
Calories: 344kcal
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
Nutrition Facts
Creamy Shrimp Creole Soup with Bacon-Cornmeal Dumplings
Amount Per Serving (453 g)
Calories 344
Calories from Fat 107
% Daily Value*
Fat 11.9g18%
Saturated Fat 6g38%
Polyunsaturated Fat 1.3g
Monounsaturated Fat 3.6g
Cholesterol 138mg46%
Sodium 605mg26%
Potassium 899mg26%
Carbohydrates 36g12%
Fiber 3.2g13%
Sugar 8.7g10%
Protein 25g50%
Vitamin A 169IU3%
Vitamin C 23mg28%
Calcium 144mg14%
Iron 3.5mg19%
* Percent Daily Values are based on a 2000 calorie diet.
Have you tried this recipe? Share your experience in the comments below and let me know how it turned out.
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pam says
Did someone say bacon?
Dave says
Wow! That looks amazing. I love spicy shrimp and dumplings, so this recipe is going on the short list of dishes I need to make soon. Thanks for sharing!
Erica says
Sounds delish. I think I only need thaw some shrimp and pick up some green onions at the grocery store in order to have everything to make this.
Tracey says
oh goodness, I just used my shrimp up last night … if my husband knew this was going to be coming on the blog he would have wanted this! Looks like I’ll be getting some more shrimp!
Jade Helm says
I made this recipe tonight. It came together so easily and was the perfect thing for a cold night in February. Especially the Saturday before Fat Tuesday!!!! We did not find it too spicy at all. Shrimp on sale at Fresh Market every Saturday this month so we might have it again next weekend. Was also beautiful in the bowl. Too hungry to take a picture. We paired it with Tasting Pour’s version of the Sazerac and it was perfect.
Carol says
I just made this for dinner for my family!! I served it over brown rice because I was not sure that I would have enough. I was worried that the rice might take away from the dish. BOY WAS I WRONG!! My family could not get enough of it!!! I’m so glad that I made this dish!!! SO GOOD!!
Kate says
This looks fabulous! The dumplings are intriguing…I must give this a try. Thank you!
Deb says
The dumplings almost scared me off. I am glad I made it. Excellent flavor and stick to your ribs perfect for winter soup. I reduced the Tabasco by half and it was just right for us
Sarah Park says
No matter how picky my partner is when it comes to food, I am very certain that he will love this.
The Teacher Cooks says
This really sounds good! I’ve never had the cornmeal dumplings. I bet they were delicious. Hope that you had a great trip!
Pat says
We had this last night for Mardi Gras, and it was awesome. I used a cookie scoop to drop the dumpling batter directly into the pot, which worked great. I only had about 1/3 lb of shrimp, but the sauce was so good it didn’t matter. Thanks for a wonderful recipe!
Kim in MD says
This looks delicious!
Stephanie says
I made this tonight, and it was fantastic. Things almost went awry when I only had half the Worcestershire, but I made up the difference with a tbsp of HP, and simply left out the extra sugar. Other than that, the only changes I made were to use fresh herbs (a combo of thyme and marjoram), and to blend the soup with an immersion blender prior to adding the dumplings and shrimp, which gave the soup a smoother texture. I also added a pinch of salt to the dumplings, because I was using unsalted butter.
Everything was scrumptious – thanks for the recipe!
Kathy says
Outstanding!!! Followed the recipe exactly and it couldn’t have been better. Recipe made more dumplings than necessary since my husband won’t eat dumplings, but next time I will only do half as many; I loved the dumplings! This is definitely going to be one of my regular fall/winter regulars. Usually have everything on hand and fresh shrimp is easy to come by in the Carolinas. Will be making it again soon.
Anna says
I had this recipe saved in a folder and just came across it again, so I finally made it. Oh my goodness, I can’t believe I’ve been missing out for all these months! It was AMAZING! It had a great Creole flavor and I loved the kick. The dumplings were to die for! I made it a little lighter by only using 1 and a half pieces of thick bacon for the dumplings/veggie cooking grease and using light buttermilk. Then at the end I microwaved two pieces of precooked bacon and crumbled those up in the soup. It was so filling that I couldn’t even finish one bowl. I’m so excited to have this new recipe, thank you!
Melinda Rhodes says
This sounds terrific – a must try.
Wanda shannon says
Made this tonight. EXCELLENT. Could be served at COMMANDERS PALACE and every one would love it. So glad I’ve got this recipe. The sauce is to die for. It’s just excellent. And as stated, NO NEED to add salt or pepper, which is highly unusual. This would be the perfect dish to serve guest. The dumplings are soo soft and delicious. I did however only add 1T. Of Tabasco sauce and less onions….
Linde says
I concur with the other reviewers. This is an excellent soup!! So very savory. You could make it without the shrimp and it would still be delicious. I made it according to the recipe and after tasting, added more hot sauce. I served it for company and of course there was chatting and wine so forgot to add the butter to the dumplings mixture. Don’t see that it would make any difference. Dumplings puffed up then firmed up a bit in the soup. So tasty! And a beautiful, appetizing dish! Thanks for a wonderful recipe! I’m going to be making this often!
Cathy says
Glad you enjoyed it!
Raina says
There is not one dish that I have tried of yours that my family has not loved and proclaimed their new favorite! Making this on Saturday, can’t wait!
Cathy says
That’s quite the endorsement…thanks!
Debi says
Amazing! I doubled this and used crushed tomatoes instead of tomato juice. Everyone raved and said it was one of the best soups they’d ever had. How could you go wrong with a shrimp, bacon and dumpling combo like this!! Also had some jasmine rice made and we all ended up putting a scoop of it in the soup balancing out the spice a bit. Thanks for posting.
J says
Totally Delish! Followed the recipe exactly but only used 1 tablespoon of Tabasco. It was spicy enough for us!
Karyl Henry says
I am loving this soup! I’ve never tried making dumplings before, but with your recipe it looks pretty easy. I’ll definitely be trying this. Thank you
KDub says
Wow this was good! Loved the spicy yet creaminess and the dumplings were outstanding. Got rave reviews and requests to make it again- thank you
Cathy says
One of our favorites too!
Cara Paul says
I made this soup earlier this week and it was amazing! A real keeper and going into heavy rotation when we have guests for sure. Make a double batch in case your 19 year old son raids the frig in the middle of the night!
Cathy says
Glad to hear it.