Andouille-Shrimp Cream Soup
TOTAL TIME: Prep: 20 min. Cook: 30 min.
YIELD: 7 servings.
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
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1/2 pound fully cooked andouille sausage links, thinly sliced
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1 medium onion, chopped
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2 celery ribs, thinly sliced
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1 medium sweet red pepper, chopped
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1 medium green pepper, chopped
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1 jalapeno pepper, seeded and chopped
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1/4 cup butter, cubed
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3 garlic cloves, minced
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2 cups fresh or frozen corn, thawed
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4 plum tomatoes, chopped
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1 cup vegetable broth
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2 tablespoons minced fresh thyme or 2 teaspoons dried thyme
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1 teaspoon chili powder
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1/2 teaspoon salt
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1/2 teaspoon pepper
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1/4 to 1/2 teaspoon cayenne pepper
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1 pound uncooked medium shrimp, peeled and deveined
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1 cup heavy whipping cream
Directions
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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.
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2.
Stir in shrimp and cream. Bring to a gentle boil. Simmer, uncovered, for 8-10 minutes or until shrimp turn pink.
Nutrition Facts
1 cup: 390 calories, 27g fat (15g saturated fat), 185mg cholesterol, 751mg sodium, 20g carbohydrate (7g sugars, 4g fiber), 21g protein.
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