Recipe by southern chef in louisiana
Cajun seasoning spikes this soup with heat, so adjust according to your taste. Serve with: Jalapeño corn bread and carrot sticks.
Top Review by Ms B.
I made some adjustments to this recipe and came away with a soup that Hubby and I absolutely loved. First, I didn't use 1/4 cup of oil. I melted a tablespoon of butter and a drizzle of olive oil in the pan and sauteed diced onions in it (because I didn't have diced tomatoes with onion on hand). To this, I added the flour and Cajun seasoning. I also didn't have enough clam juice and used only about 3/4 of a cup while substituting chicken broth for the rest of the liquid. I know that much of the finished result rests on the quality of the Cajun seasoning, and ours was great. The soup had delcious flavor and left just the right amount of heat in the back of your throat after eating. Yum. We served it with cornbread and enjoyed every spoonful.
- 1⁄4 cup vegetable oil
- 1⁄4 cup all-purpose flour
- 3 -5 teaspoons cajun seasoning
- 2 1⁄2 cups bottled clam juice
- 2 (14 1/2 ounce) cans diced tomatoes with sweet onions, in juice
- 1 (6 ounce) bag baby spinach leaves
- 2 tablespoons chopped fresh thyme
- 1 garlic clove, pressed
- 1 lb lump crabmeat
Directions See How It's Made
- Whisk oil and flour in heavy large saucepan over medium-high heat until smooth and golden brown, about 3 minutes. Add enough Cajun seasoning to season to taste and stir 30 seconds.
- Add clam juice and stir until smooth. Add tomatoes with juices. Reduce heat to medium-low and simmer 3 minutes.
- Add spinach, thyme, and garlic and simmer until spinach is just wilted, about 1 minute.
- Add crabmeat and simmer until heated through, stirring gently. Season to taste with salt and pepper.
- Ladle soup into bowls and serve.