Andouille-Shrimp Cream Soup Recipe
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
- 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
- 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.
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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