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   MMMMM----- Recipe via Meal-Master (tm) v8.06   
       
         Title: Andouille-Shrimp Cream Soup   
    Categories: Pork, Vegetables, Chilies, Seafood, Dairy   
         Yield: 7 Servings   
       
       1/2 lb Fully cooked andouille   
              - sausage links; thin sliced   
         1 md Onion; chopped   
         2    Celery ribs; thinly sliced   
         1 md Red bell pepper; chopped   
         1 md Bell pepper; chopped   
         1    Jalapeno; seeded, chopped   
       1/4 c  Butter; diced   
         3 cl Garlic; minced   
         2 c  Corn; thawed   
         4    Plum tomatoes, chopped   
         1 c  Vegetable broth   
         2 tb Minced fresh thyme   
              +=OR=+   
         2 ts Dried thyme   
         1 ts Chilli spice mix   
       1/2 ts Salt   
       1/2 ts Pepper   
       1/2 ts Cayenne pepper   
         1 lb Uncooked medium (U-40)   
              - shrimp; peeled, deveined   
         1 c  Heavy whipping cream   
       
     In a large skillet, saute the first six ingredients in   
     butter until vegetables are tender. Add garlic; cook 1   
     minute longer. Add the corn, tomatoes, broth, thyme,   
     chili powder, salt, pepper and cayenne. Bring to a boil.   
     Reduce heat; simmer, uncovered, for 10 minutes.   
        
     Stir in shrimp and cream. Bring to a gentle boil.   
     Simmer, uncovered, for 8-10 minutes or until shrimp turn   
     pink.   
        
     Judy Armstrong, Prairieville, Louisiana   
        
     Makes: 7 servings   
        
     RECIPE FROM: https://www.tasteofhome.com   
        
     Uncle Dirty Dave's Archives   
       
   MMMMM   
      
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