|A flavorful tomato-based soup with corn and 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 canned veggies, we have access to them to make a mighty fine soup in the colder weather months. A very common soup down south, all always with the spin of the cook, I have a feeling it was probably made with the tail end of the summer crops, or birthed out of the need to use up leftovers. I'm sure that's where the croutons fell in, probably using big leftover chunks of double toasted French bread, but you can certainly just leave them out if you like.
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. You can also substitute fresh corn when it's at it's peak, or frozen corn, though I prefer the crunch of the fresh or canned corn myself. And if you're feeling adventurous, toss in a can of Ro-tel tomatoes. Watch the salt, as some canned corns can have plenty of sodium and you can always add more salt, but you can't take it away! Mildly spicy, but certainly tame that down if you like.
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 SoupFrom the Kitchen of Deep South Dish
Prep time: 10 min |Cook time: 45 min | Yield: About 4 to 6 servings
- 2 tablespoons of olive oil
- 1/2 pound of mild andouille or other spicy smoked sausage
- 1 cup of chopped onion, chopped
- 1 large (1 pound 12 ounce) can of whole tomatoes, undrained
- 1/2 teaspoon of sugar
- 3 (15 ounce) cans of whole kernel corn, undrained
- 4 cups of water
- 1/4 to 1/2 teaspoon of kosher salt, or to taste
- 5 turns of the pepper grinder, or to taste
- 1/2 teaspoon of dried basil
- 1 tablespoon of dried parsley
- 1/4 to 1/2 teaspoon of Cajun seasoning (like Slap Ya Mama), or to taste
- Croutons, to garnish, optional
- Hot sauce at the table, optional
Heat the 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.
Use a pair of kitchen shears to break up the tomatoes in the can; add the tomatoes and their liquid to the sausage and onion mixture; add the sugar and bring to a boil. Boil for about 5 minutes. Add the corn with the liquid, and the water; bring to a boil. Add the salt, pepper, basil, parsley and Cajun seasoning. Reduce heat and simmer, uncovered, for 45 minutes. Taste and adjust seasonings as needed.
Serve with croutons if desired and pass the hot sauce at the table.
Cook's Notes: Andouille sausage is a highly spiced smoked sausage that is blended with Cajun spices, adding a spicy kick and great flavor to these dishes. If you substitute kielbasa or other smoked sausages in recipes where it calls for Andouille, it will affect the outcome of your dish and you’ll need to make adjustments in the seasonings you use.
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