Andouille-Shrimp Cream Soup |
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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 7 |
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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 Ingredients:
1/2 pound johnsonville® 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 |
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.
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