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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