Thursday, December 17, 2009

Spicy Cajun Sausage and Corn Soup

A flavorful tomato-based soup with corn and spicy andouille smoked sausage. Use garden fresh veggies or pantry items - either way it's a delicious soup.

Spicy Cajun Sausage and Corn Soup

Corn and tomatoes naturally pair together so well, and thanks to frozen and canned veggies, we have access to them to make a mighty fine soup in the colder weather months. The combination of corn and sausage with tomatoes is a very common soup in the Deep South, as always with the spin of the cook. I have a feeling it was probably made with the end of the summer crops, or birthed out of the need to use up other leftovers.

This soup is also perfect for leftover ham if you're looking for a great way to use up some holiday ham, so go right ahead and substitute. Shrimp is common as well. Take care with any additional salt though - as always, taste, then adjust. Although there are lower sodium options today, some canned tomatoes and corn can have plenty of sodium, and while you can always add more salt, but you can't take it away! Mildly spicy, but certainly tame that down if you like.

I prefer to use Andouille sausage for this soup, a highly spiced smoked sausage that is blended with Cajun spices. It really enhances this soup, adding a spicy kick and great flavor. While you can certainly substitute kielbasa or other smoked sausages, always understand that it will affect the outcome of your dish and you’ll need to make adjustments in the herbs and seasonings you use. While I use water with this soup, I add in a tablespoon of Better than Bouillon chicken base.

Thank goodness we don't have to wait for leftovers to make this wonderful soup. It is super simple, yet so full of flavor, and is another one of those belly warmers that I think you'll really enjoy.

Recipe: Spicy Cajun Sausage and Corn Soup

From the Kitchen of Deep South Dish
Prep time: 10 min |Cook time: 45 min | Yield: About 4 to 6 servings

  • 2 tablespoons butter or olive oil
  • 1 pound Andouille or other spicy smoked sausage
  • 1 cup chopped onion, chopped
  • 1 tablespoon minced garlic
  • 1 large (1 pound 12 ounce) can whole tomatoes, undrained
  • 1 (10 ounce) can diced tomatoes with green chilies (like Rotel), undrained
  • 1/2 teaspoon sugar
  • 1/4 to 1/2 teaspoon of kosher salt, to taste
  • 1/4 teaspoon freshly cracked black pepper, or to taste
  • 1/2 teaspoon dried basil
  • 1 tablespoon dried parsley
  • 1/4 to 1/2 teaspoon Cajun seasoning (like Slap Ya Mama), or to taste
  • 3-3/4 cups frozen corn or 3 (15 ounce) cans whole kernel corn, undrained
  • 4 cups chicken broth
  • Hot sauce for the table, optional

Heat the butter or olive oil over medium high heat in a stockpot. Split the sausage lengthwise into fourths and then slice. Add the sausage to the pot and cook until lightly browned. Add the onion and cook until tender; add garlic and cook another minute.

Use a pair of kitchen shears to break up the tomatoes in the can; add both tomatoes with their liquid, to the sausage mixture; add the sugar and bring to a boil. Boil for 3 minutes. Add the salt, pepper, basil, parsley and Cajun seasoning; stir and add corn with the liquid and the chicken broth. Bring mixture to a boil, reduce heat and simmer, uncovered, for 45 minutes. Taste and adjust seasonings as needed. Pass the hot sauce at the table.

Cook's Notes: May substitute water with bouillon or chicken base - I use water with 1 tablespoon of Better than Bouillon chicken base. Andouille sausage is a highly spiced smoked sausage that is blended with Cajun spices, adding a spicy kick and great flavor to this soup. If you substitute kielbasa or other smoked sausages in recipes where it calls for Andouille, understand it will affect the outcome of your dish and you’ll need to make adjustments in the herbs and seasonings you use.


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  1. Oh man, this is my kind of soup!!!

  2. whoop whoop

    all things Cajun are keepers for me... gonna save this one

  3. Popped in from SITS! This looks amazing!

  4. Whoa, this soup looks awesome and I am going to make it for sure. I'm not kidding. How are you? Just stopping in again to see what's cooking.. PLenty!!! Hope you have a fabulous holiday. Come pay a visit some time, we would be flattered that you took the time.
    Keri (aka Sam)

  5. I have been cooking this soup for years and it is a favorite with anyone that eats it. But my recipe is a little different. Got it from my Mom. We also put dices ham in it, bell peppers, corn, onions. diced tomatoes, etc. We start out with a roux and build from there.

  6. It is a great soup Belinda and like most southern cooking, I'm sure there are many variations! This recipe here is a very old one too, so I'm sure it's evolved over the years. I did include ham in the post because corn soup is often made with leftover ham, but I like the mild andouille sausage in it because it gives the soup amazing flavor. Some variations do include the trinity, personally I don't think this soup needs it! I also like this soup thinner and more soup-like and less like gumbo, so I don't use a roux here. Thanks so much for your comments though. It's a good soup and can take some dabbling with for sure!

  7. Oh nice Mary! I heard we may be having some more winter weather here soon. That will to go well with your mighty fine soup! And I just happen to have a nice ham bone in the fridge from dinner last night.... How did you know?

  8. girl...this looks like it would warm you straight through!!! Oh how yummy all of your dishes look!
    If I don't get back...I wish you a very merry Christmas from my house to yours!

  9. Here via Big Dude's blog. Can't believe I haven't seen your blog before. Nice job.

    This soup looks great, very close to the one we made last night but I swear I didn't steal it from you :) ;)

    Have a great weekend!

  10. Looks yummy! I like the suggestion of the addition of ham to this.

  11. No one makes corn soup like my mama. This one looks pretty similar.

    1. Thanks Laurie! I'm sure it won't be like your Mama's but it's pretty good. Hope you enjoy it!

  12. With this winter storm that we have here in Louisiana and all the highways closed, I can't get to the store for my famous vegetable soup but this is simple and I already have these ingredients, it will be great tomorrow for lunch. No croutons, so I'll do gasrlic cheesy toast. Sounds great Mary, YUM!

    1. Oh my gosh Daelyn, that was a mess for all of us wasn't it? Same thing happened here unfortunately after there were several multi-car pile ups. I-10 between Louisiana & Mississippi had a very bad one down here. Hold on though because there's another one moving in as we speak. Freezing rain is supposed to start tonight so Tues & Wed are gonna be a big mess - stay safe!

      I do hope you enjoyed this soup. It's pretty simple but tasty!


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