Andouille-Shrimp Cream Soup takes around 50 minutes from beginning to end. This recipe covers 17% of your daily requirements of vitamins and minerals. One serving contains 410 calories, 23g of protein, and 29g of fat. This recipe serves 7. It works well as a rather inexpensive main course. It is perfect for Autumn. If you have salt, andouille sausage links, thyme, and a few other ingredients on hand, you can make it. It is a good option if you're following a gluten free diet. If you like this recipe, take a look at these similar recipes: Blackened Shrimp on Kale and Mashed Sweet Potatoes with Andouille Cream, Blackened Shrimp on Kale and Mashed Sweet Potatoes with Andouille Cream, and Shrimp and Andouille Gumbo.
Instructions
1
In a large skillet, saute the first six ingredients in butter until vegetables are tender.
Ingredients you will need
Vegetable
Butter
Equipment you will use
Frying Pan
2
Add garlic; cook 1 minute longer.
Ingredients you will need
Garlic
3
Add the corn, tomatoes, broth, thyme, chili powder, salt, pepper and cayenne. Bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes.
Ingredients you will need
Ground Cayenne Pepper
Tomato
Pepper
Broth
Thyme
Corn
Salt
4
Stir in shrimp and cream. Bring to a gentle boil. Simmer, uncovered, for 8-10 minutes or until shrimp turn pink.