CAJUN CORN SOUP - BAKED BROILED AND BASTED

Cajun Corn Soup - Baked Broiled and Basted image

Provided by @MakeItYours

Number Of Ingredients 18

2 Pounds Smoked Sausage (Sliced)
1 Large Onion (diced)
1 Bell Pepper -I prefer red (diced)
3 stalks celery (diced)
2 Teaspoons Minced Garlic
1 stick butter
1/3 cup all Purpose Flour
32 oz Chicken Broth
3 cups water
1 can Rotel Tomato (original )
1 can Diced Tomatoes (14.5 oz)
1 can Tomato Paste (6oz)
1 teaspoon garlic powder
1 teaspoon onion powder
2 teaspoons Tony's Chachere's (Or cajun/creole seasoning of choice)
12 oz Frozen Corn
1 Can Cream Style corn
Salt and pepper to taste (See Notes)

Steps:

In a large soup pot brown sausage. Once good and brown remove and set aside.
In the same pot use the drippings from the sausage and add the onions , bell pepper , celery and garlic. Stirring every so often cook until the veggies are soft . If you don't have enough drippings from the sausage you can add a little water during the cooking process.
Once the veggies are soft add the stick of butter and allow it to melt.
Once the butter is melted sprinkle in the flour and stir until the flour is absorbed . Cook for about 3-4 minutes , stirring with a spatula .
Slowly add chicken broth stirring while you add it, the add the water.
Add the diced tomatoes , rotel tomatoes , tomato paste, garlic powder, onion powder , and your choice of Cajun or creole seasoning . Bring to a boil and make sure the tomato paste has dissolved .
Turn down to a simmer then place the lid on top and simmer for about 45 minutes.
After 45 Minutes add the frozen corn and cream style corn. Put the lid back on for about 15 minutes.
Check to see if you need salt or pepper