Spicy Andouille and Shrimp Cream Soup

Instructions

1. 1

   In a large skillet, sauté the andouille sausage, onion, celery, red bell pepper, green bell pepper, and jalapeño in butter until the vegetables are tender. Add the garlic and cook for 1 minute longer.

2. 2

   Stir in the corn, tomatoes, vegetable broth, thyme, chili powder, salt, black pepper, and cayenne. Bring to a boil, then reduce heat and simmer uncovered for 10 minutes.

3. 3

   Add the shrimp and heavy cream to the skillet. Bring to a gentle boil and simmer uncovered for 8-10 minutes, or until the shrimp turn pink.