Chef Paul Prudhomme's Corn and Andouille Soup

Serves 8

Ingredients

Scale: 1x
  • 1 tablespoon Brown sugar
  • 1¼ teaspoon Paprika
  • 1½ teaspoon Salt
  • 1 teaspoon Basil (dried)
  • ½ teaspoon Garlic powder
  • ½ teaspoon Dry mustard
  • ½ teaspoon Onion powder
  • ½ teaspoon Cayenne pepper
  • ¼ teaspoon Cumin powder
  • ¼ teaspoon Black pepper
  • ¼ teaspoon White pepper
  • 1 cup Onion (chopped)
  • 1 cup Green pepper (diced)
  • ½ pound Smoked sausage
  • 3½ cup Chicken stock
  • 3 cup Corn
  • 1 cup Tomato (fresh, chopped)
  • 3 tablespoon Flour
  • 1 tablespoon Garlic (fresh, chopped)

Instructions

  1. Mix first 11 spices.
  2. Heat large pan to very hot. Add 1/2 the onions and 1/2 the green peppers and 1/2 of the spice mixture and all the sausage. Saute over HIGH heat for 20 minutes, stirring and scraping constantly. Add some stock if needed to keep from burning.
  3. Reduce heat to low. Add corn, tomatoes, flour, garlic, rest of the onions, green peppers and spice mixture. Add 1/2 of the chicken stock.
  4. Cook over low heat for 40 minutes, scraping and stirring every 10 minutes.
  5. Add the rest of the stock, bring to boil, reduce heat and simmer for 15 minutes.
Cajun Baked