Transport your taste buds to the heart of Louisiana with Andouille-Shrimp Cream Soup—a delightful variation of a creamy corn stew from the southern region. Hailing from Prairieville, Louisiana, Judy Armstrong introduces us to this rich and bold soup that combines the distinct flavors of andouille sausage, succulent shrimp, and subtle spices. This soul-warming dish promises to take your culinary journey to the vibrant and flavorful world of Cajun cuisine.
INGREDIENTS:
- ½ 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
- ¼ cup butter, cubed
- 3 garlic cloves, minced
- 2 cups fresh or frozen corn, thawed
- 4 medium plum tomatoes, chopped
- 1 cup vegetable broth
- 2 tablespoons minced fresh thyme or 2 teaspoons dried thyme
- 1 teaspoon chili powder
- ½ teaspoon salt
- ½ teaspoon pepper
- ¼ to ½ teaspoon cayenne pepper
- 1 pound uncooked medium shrimp, peeled and deveined
- 1 cup heavy whipping cream
PREPARATIONS:
- In a large skillet, sauté the andouille sausage, onion, celery, sweet red pepper, green pepper, and jalapeno pepper in cubed butter until the vegetables are tender. Add the minced garlic and cook for an additional minute.
- Stir in the corn, chopped tomatoes, vegetable broth, thyme, chili powder, salt, pepper, and cayenne pepper. Bring the mixture to a boil, then reduce the heat and let it simmer, uncovered, for 10 minutes.
- Add the peeled and deveined shrimp and the heavy whipping cream to the skillet. Bring the soup to a gentle boil and continue to simmer, uncovered, for 8-10 minutes, or until the shrimp turn pink.
COOKING TIME:
- Prep time: 20 minutes
- Cook time: 30 minutes
SPECIAL INSTRUCTIONS:
- When handling hot peppers like jalapeno, wear disposable gloves to protect your skin from the oils that can cause irritation.
TIPS:
- For an extra kick of spiciness, adjust the amount of cayenne pepper according to your taste preferences.
- Serve the Andouille-Shrimp Cream Soup with crusty bread or cornbread for a satisfying meal.
YIELD: 7 servings
Embrace the bold and flavorful world of Cajun cuisine with Andouille-Shrimp Cream Soup—a delightful twist on a classic Louisiana corn stew. Crafted by Judy Armstrong from Prairieville, Louisiana, this soup expertly combines the robust essence of andouille sausage with the succulence of shrimp and an array of subtle spices. Get ready to tantalize your taste buds and embark on a culinary journey to the heart of Louisiana.
As the andouille sausage, onions, peppers, and garlic sizzle in the skillet, the kitchen fills with a mouthwatering aroma that beckons you to the table. The addition of corn, tomatoes, thyme, and chili powder creates a rich and savory base, teasing the palate with a blend of flavors that are both comforting and exotic.
When the tender and juicy shrimp join the ensemble, and the heavy whipping cream adds a luscious creaminess, the soup reaches a level of perfection that delights all senses. Each spoonful carries the essence of Cajun tradition and the joy of sharing a satisfying meal with loved ones.
As you savor the Andouille-Shrimp Cream Soup, you become part of the story that dates back to the French migration to New Orleans. The andouille sausage, initially brought by the French, evolved over time as Cajun cooks added their distinctive spices, resulting in the flavorful and spiced pork sausage cherished today.
So, elevate your dining experience with Andouille-Shrimp Cream Soup. Let the flavors of Louisiana envelop you, bringing warmth and comfort to your heart and soul. Savor each spoonful, reveling in the vibrant Cajun heritage that has captured the hearts and taste buds of food enthusiasts for generations.
