ANDOUILLE-SHRIMP CREAM SOUP

Andouille-Shrimp Cream Soup image

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

Provided by Taste of Home

Categories Lunch

Time 50m

Yield 7 servings.

Number Of Ingredients 18

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

Steps:

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.

Nutrition Facts : Calories 390 calories, Fat 27g fat (15g saturated fat), Cholesterol 185mg cholesterol, Sodium 751mg sodium, Carbohydrate 20g carbohydrate (7g sugars, Fiber 4g fiber), Protein 21g protein.