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Andouille-Shrimp Cream Soup

Judy Armstrong
  • minutes
  • Serves 7

INGREDIENTS

1/2 lb

Andouille sausage, fully cooked links

1 lb

Shrimp, medium

2

Celery, ribs

2 cups

Corn, fresh or frozen

3

Garlic cloves

1

Green pepper, medium

1

Jalapeno pepper

1

Onion, medium

4

Plum tomatoes

2 tbsp

Thyme, fresh

1 cup

Vegetable broth

1/4 tsp

Cayenne pepper

1 tsp

Chili powder

1/2 tsp

Pepper

1

Red pepper, medium sweet

1/2 tsp

Salt

1/4 cup

Butter

1 cup

Heavy whipping cream