Inspired by southern Louisiana corn stew, this soup contains a wonderful blend of andouille sausage, shrimp and subtle spices.
—JUDY ARMSTRONG PRAIRIEVILLE, LA
PREP: 20 MIN. • COOK: 30 MIN. • MAKES: 7 SERVINGS
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 the vegetables are tender. Add garlic; cook 1 minute longer. Add 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 the shrimp turn pink.
NOTE Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.
HELPFUL HINT
If andouille sausage is hard to find in your region, or is too spicy for your tastes, milder turkey kielbasa makes a good substitute.