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.
Servings Prep Time
8bowls 30minutes
Cook Time
45minutes
Servings Prep Time
8bowls 30minutes
Cook Time
45minutes
Ingredients
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.

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