Andouille-Shrimp Cream Soup

Name: Andouille-Shrimp Cream Soup
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 7 servings.
Ingredients: 1/2 pound Johnsonville® Fully Cooked Andouille Sausage Rope, 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

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

Ingredients

1/2 pound Johnsonville® Fully Cooked Andouille Sausage Rope, 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 minutes.
Stir in shrimp and cream. Bring to a gentle boil. Simmer, uncovered, for 8-10 minutes or until shrimp turn pink.

Editor's Note

Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.

Nutrition Facts

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

Originally published as Andouille and Shrimp Maque Choux in a Thyme Cream in Country Woman August/September 2011

Reviews

My Review

Click stars to rate

Average Rating:

swm2win

Jan 30, 2016

Made this soup for a charity soup cook off and it placed 2nd. A real hit for those who love spicy.
beermachine645

Feb 13, 2015

was great tasted awesome ....................
julzrulz9

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 :)
winkib

Jun 6, 2013

This recipe is amazing. I will be making this recipe again. Everyone raved over it. 5 stars all the way.
Shoes58

Jan 16, 2013

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

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.
busybakers

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.