Shrimp, Corn and Andouille Sausage Soup

My family and I lived in Charleston, South Carolina for several years. If there is one thing that will come as no surprise to you, it is that the south has AMAZING food. Charleston in particular in know for their culinary scene. There are many upscale restaurants, which are locally owned and operated, and are a huge hit with locals and tourists… then there are your small, hidden gems that only the locals know about. There was one place that my husband and I would frequent several times per week that was tucked away in old town Mt. Pleasant, named Village Bakery. This was definitely a “locals only” type of place. Every item on their menu was delicious. I think I tried every thing they offered and not one of them disappointed. My two favorite items were their hummingbird cake and their Shrimp and Andouille Sausage Soup. In fact, I loved that soup so much, that I attempted to recreate it in my own kitchen. Now, this recipe is not an identical twin by any means, but it is definitely a sibling if you catch my drift.

If you love seafood, like my family does, this is a crowd pleaser. You can certainly make this as mild or spicy as you like. The recipe does call for chili powder, which you can kick up a notch, or scale back. Because it uses cajun style andouille sausage, the sausage alone gives it a little fire.

Every time we eat this soup, it brings back all of the wonderful memories of living in my favorite city. If you aren’t lucky enough to call Charleston home, I would certainly recommend visiting on vacation.

Print Recipe

Shrimp, Corn and Andouille Sausage Soup

This soup is a family favorite. This southern gem is loaded with shrimp and sausage. The broth is a little spicy and is paired perfectly with crusty artisan bread or corn muffins.

Course

Main Dish

Cuisine

American

Prep Time

30 minutes

Cook Time

45 minutes

Servings

bowls

Ingredients

• 6 Tbsp butter
• 1 small onion chopped
• 4 stalks celery chopped
• 1 red bell pepper chopped
• 1.5 tsp sea salt
• 1/2 tsp Black pepper
• 1/2 tsp celery salt
• 1 Tbsp Paprika
• 1/2 Tbsp Chili powder
• 5 Tbsp flour
• 1 12 oz pkg. andouille sausage (I prefer Aidell's brand)
• 1 lb. shrimp peeled, deveined and tails removed
• 1 12 oz. can diced tomatoes
• 1 32 oz. carton seafood cooking stock (if you can't find seafood you can use vegetable or chicken stock)
• 1 C white cooking wine
• 1 16 oz bag frozen corn
• 1 C heavy cream or half and half

Course Main Dish Cuisine American Prep Time 30 minutes Cook Time 45 minutes Servings bowls Ingredients 6 Tbsp butter 1 small onion chopped 4 stalks celery chopped 1 red bell pepper chopped 1.5 tsp sea salt 1/2 tsp Black pepper 1/2 tsp celery salt 1 Tbsp Paprika 1/2 Tbsp Chili powder 5 Tbsp flour 1 12 oz pkg. andouille sausage (I prefer Aidell's brand) 1 lb. shrimp peeled, deveined and tails removed 1 12 oz. can diced tomatoes 1 32 oz. carton seafood cooking stock (if you can't find seafood you can use vegetable or chicken stock) 1 C white cooking wine 1 16 oz bag frozen corn 1 C heavy cream or half and half

Instructions

1. In a large stock pot, melt the butter.
2. Once butter is melted, add the chopped onion, celery and bell pepper. Sauté until onion is fragrant and vegetable begin to soften. Approximately 3-4 minutes.

   
3. Add the salt, pepper, celery salt, paprika and chili powder. Stir until vegetables are evenly coated.

   
4. Add the flour, stirring constantly so it does not burn to the bottom.

   
5. Immediately add the white cooking wine. Allow to simmer for a moment to cook off the alcohol.

   
6. Add the seafood stock.

   
7. Add the diced tomatoes, undrained.

   
8. Add the uncooked shrimp. Be sure they are peeled, deveined and the tails have been removed.

   
9. Chop the Andouille sausage into bite sized pieces and add to the stock pot.

   
10. Allow the soup to come to a low simmer, then add the frozen corn.

    
11. Once the corn is heated through and no longer frozen, remove from heat and add the heavy cream. Mix throughly and serve immediately.