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
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
Reviews
this was really good, hubby loved it. I'm not a lover of a lot of spicy so I didn't eat much but the flavor was very good. Only change I made was I used seafood stock instead of vegetable, as that's what I had. If you love spicy, you'll love this soup
My family loved this recipe. I'm making it again next week!!
Made this soup for a charity soup cook off and it placed 2nd. A real hit for those who love spicy.
was great tasted awesome ....................
Amazing, saw this in the magazine and knew it would be a knock out! Good enough for company with some cheddar jalapeño cornbread :)
This recipe is amazing. I will be making this recipe again. Everyone raved over it. 5 stars all the way.
spicy & creamy! chunky and very satisfying. will defintely make again. would be great for adult dinner party. mmm mmm good!
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.
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.