re: Your Favorite Oyster Soup, Stew, Bisque...Recipes

Andouille-Shrimp Cream Soup Recipe



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 (OPTIONAL)
1/4 cup butter, cubed
3 garlic cloves, minced
1 cup (can) of creamed corn
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 dutch oven pot, saute the first six ingredients in butter until vegetables are tender.
--then add sausage-- 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.

--I cook the shrimp ahead by itself with a lot of seasoning, peel it and add it at the end--Also you can make this with chicken and Andouille-for weirdos that don't like shrimp.