|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 SoupCorn 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.
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Recipe: Spicy Cajun Sausage and Corn SoupFrom 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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