If you’re looking for a soup that bursts with bold flavors and gives you a nice warm hug, look no further than this Puerto Rican Shrimp and Kielbasa Sausage Soup!
This hearty and flavorful rice soup combines the succulent taste of shrimp with the smoky goodness of kielbasa sausage, into mouthwatering bowl of soup. Plus, it’s super easy to make!
Notes about this Puerto Rican Shrimp and Sausage Soup Recipe
Traditionally, this soup is just made with the shrimp, however, I’ve added my own twist to it and have incorporated kielbasa to make it extra delicious!
*If you want to make your soup with only shrimp or only kielbasa, simply omit one of the two.
*Making the base helps incorporate and highlight all the amazing flavors of the soup, so don’t skip this step.
*I’m using the small shrimp, but you are welcomed to use any size shrimp you want.
*Many times, people like to use the tails and shells of the shrimp to make a broth for the soup. That method is just a little too complicated for my taste, lol! So, I just create the shrimp flavor at the very beginning with cooking the shrimp first.
*This is a very hearty one pot soup! Therefore, you don’t have to make an additional sides because it’s very filling!
What do you need to make this Shrimp and Kielbasa soup?
These are the produce ingredients that you will need for this soup. I was able to get all of them at Walmart.
You will need raw shrimp and Kielbasa.
These are all the seasoning and pantry items you will need to make the soup.
The only dairy item you will need is butter.
Puerto Rican Shrimp & Sausage Rice Soup (Asopao de camarones y salchicha)
Print Recipe
Equipment
- 1 Deep Pot 4 qt or bigger
- 1 Bowl
- 1 big mixing spoon
Ingredients
- 12 oz Shrimp (1 bag peeled & deveined)
- 14 oz Kielbasa or Sausage
- 1 cup rice
- 8 cups water
- 1 Lemon Juiced
- 1/4 cup cilantro
- 1/2 onion Diced
- 1 potato Diced
- 1 tbsp minced garlic
- 2 tbsp sofrito
- 1/4 tsp pepper
- 1/4 tsp salt
- 1 1/3 tbsp adobo
- 1/2 packet Saxon
- 1 tsp oregano
- 2 tbsp butter
- 2 tbsp pimentos
- 2 tbsp tomato paste
Instructions
Preparing the Shrimp
- Place the washed and thawed shrimp in a bowl. Add the lemon juice, garlic, and 1 tsp of adobo. Mix every thing well and place to a side.
- Chopped all the vegetables.
Making the Soup
- Turn the stove on to a medium high heat.
- Place butter in the pot and allow to melt completely.
- Add shrimp with the lemon juice it was in into the pot and cook for 3-4 minutes or until the shrimp completely change color.
- Remove the shrimp from the pot and leave remaining juices in the pot.
- Now you will make the base of the soup. Add sofrito, tomato paste, pimientos, oregano, pepper, salt, Sazon, and onion. Simmer for 2 to 3 minutes. You will notice the base will become thicker.
- Once the base simmers for 2-3 minutes, add in the 8 cups of water and mix it well.
- Add the remaining tablespoon of adobo and give everything a nice mix and let everything come to a boil.
- Once the soup begins to boil add the diced potato, rice, 1/2 of the cilantro, and kielbasa. Let everything come to a boil again.
- Once the soup begins to boil, cover the pot and turn the heat all the way down to low.
- Let the soup cook for 15-20 minutes. (depending on the consistency you want your rice to be, for softer rice do the 20 minutes…that's my favorite)
- Take the lid off the soup and add in shrimp and the remaining cilantro. Cook for about 3 additional minutes.
- Finally, serve your soup in a bowl with a side of tostones or avocado and enjoy!
Video
Notes
Making tostones is very easy and it’s honestly the perfect side for this soup, plus it’s gluten free! Check out my YT video on how to make tostones. You can also use some fresh Pan Sobao (Puerto Rican Sweet Bread. Sometimes this bread can be found in the Walmart bakery section.
