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.

 Recipe by Judy Armstrong, Prairieville, Louisiana

 RECIPE FROM: https://www.tasteofhome.com

 Uncle Dirty Dave's Archives

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