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Andouille-Shrimp Cream Soup

Andouille-Shrimp Cream Soup
This dish is a variation on a creamy southern Louisiana corn stew. The bold flavor of andouille sausage blends beautifully with the shrimp and subtle spices. —Judy Armstrong, Prairieville, Louisiana
7 ServingsPrep: 20 min. Cook: 30 min.

Ingredients

  • 1/2 pound fully cooked andouille sausage links, thinly sliced
  • 1 medium onion, chopped
  • 2 celery ribs, thinly sliced
  • 1 medium sweet red pepper, chopped
  • 1 medium green pepper, chopped
  • 1 jalapeno pepper, seeded and chopped
  • 1/4 cup butter, cubed
  • 3 garlic cloves, minced
  • 2 cups fresh or frozen corn, thawed
  • 4 plum tomatoes, chopped
  • 1 cup vegetable broth
  • 2 tablespoons minced fresh thyme or 2 teaspoons dried thyme
  • 1 teaspoon chili powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/4 to 1/2 teaspoon cayenne pepper
  • 1 pound uncooked medium shrimp, peeled and deveined
  • 1 cup heavy whipping cream

Directions

  • In a large skillet, saute the first six ingredients in butter until
  • vegetables are tender. Add garlic; cook 1 minute longer. Add the
  • corn, tomatoes, broth, thyme, chili powder, salt, pepper and
  • cayenne. Bring to a boil. Reduce heat; simmer, uncovered, for 10
© Taste of Home 2013

2 of 2

Andouille-Shrimp Cream Soup (continued)

Directions (continued)

  • minutes.
  • Stir in shrimp and cream. Bring to a gentle boil. Simmer, uncovered,
  • for 8-10 minutes or until shrimp turn pink. Yield: 7 servings.
Nutrition Facts: 1 cup equals 390 calories, 27 g fat (15 g saturated fat), 185 mg cholesterol, 751 mg sodium, 20 g carbohydrate, 4 g fiber, 21 g protein.
© Taste of Home 2013