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

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

Nutritional Facts

390 calories: 1 cup, 27g fat (15g saturated fat), 185mg cholesterol, 751mg sodium, 20g carbohydrate (7g sugars, 4g fiber), 21g protein .

Directions

  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


Reviews for Andouille-Shrimp Cream Soup

AVERAGE RATING
(6)
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5 Star
 (6)
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MY REVIEW
swm2win
Reviewed Jan. 30, 2016

"Made this soup for a charity soup cook off and it placed 2nd. A real hit for those who love spicy."

MY REVIEW
beermachine645
Reviewed Feb. 13, 2015

"was great tasted awesome ...................."

MY REVIEW
julzrulz9
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 :)"

MY REVIEW
winkib
Reviewed Jun. 6, 2013

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

MY REVIEW
Shoes58
Reviewed Jan. 16, 2013

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

MY REVIEW
justmbeth
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."

MY REVIEW
busybakers
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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