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Andouille-Shrimp Cream Soup Recipe
Andouille-Shrimp Cream Soup Recipe photo by Taste of Home

Andouille-Shrimp Cream Soup Recipe

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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
TOTAL TIME: Prep: 20 min. Cook: 30 min.
MAKES:7 servings
TOTAL TIME: Prep: 20 min. Cook: 30 min.
MAKES: 7 servings


  • 1/2 pound Johnsonville® Andouille Split Rope 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

Nutritional 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.


  1. 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 minutes.
  2. Stir in shrimp and cream. Bring to a gentle boil. Simmer, uncovered, for 8-10 minutes or until shrimp turn pink. Yield: 7 servings.
Editor's Note: Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.
Originally published as Andouille-Shrimp Cream Soup in Country Woman August/September 2011, p36

Nutritional 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.

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Reviewed Oct. 23, 2014

"Amazing, saw this in the magazine and knew it would be a knock out! Good enough for company with some cheddar jalapeño cornbread :)"

Reviewed Jun. 6, 2013

"This recipe is amazing. I will be making this recipe again. Everyone raved over it. 5 stars all the way."

Reviewed Jan. 16, 2013

"spicy & creamy! chunky and very satisfying. will defintely make again. would be great for adult dinner party. mmm mmm good!"

Reviewed Dec. 11, 2012

"Absolutely wonderful! We made this a few weeks ago and can't wait to make it again. It was a very hearty soup, more like a stew in that there was not much broth."

Reviewed Jan. 18, 2012

"A delicious soup to spice you up on a cold winter night. These flavors are a departure from my usual pantry staples, but I will definitely be making it again. It's zippy, flavorful, and delicious with a side of corn bread. I highly recommend this recipe."

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