Makes 10 appetizer or 5 main-course servings
½ cup flour
2 tablespoons Chef Paul Prudhomme’s Magic Seasoning Blends Sweet & Spicy®, in all
1 cup chopped onions
½ cup chopped green bell peppers
3 cups corn kernels, fresh or canned
½ cup chopped tomatoes
2 teaspoons minced fresh garlic
4 cups chicken stock
6 ounces Chef Paul Prudhomme's Andouille Smoked Sausage, cut into ½-inch pieces
How To Prepare
When the roux is cooled, combine the roux and the stock in a pot. Whisk until fully combined and set aside.
Brown the andouille in a skillet over high heat. Add to the roux/stock mixture and place over high heat. Bring to a boil, stirring constantly, then reduce the heat to low and simmer, stirring occasionally, until the soup is thick and the flavors have come together, about 45 minutes. Remove from heat and serve.
Copyright © 2012 by Paul Prudhomme