CORN AND ANDOUILLE SOUP
MAKES 10 APPETIZER OR 5 MAIN-COURSE SERVINGS

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Seasoning Mix:

1 tablespoon plus 1 teaspoon Chef Paul Prudhomme's Meat Magic®
  or Chef Paul Prudhomme's Vegetable Magic®
¾ teaspoon dry mustard
1 tablespoon plus 1 teaspoon dark brown sugar, lightly packed

… …
3 cups chopped onions, in all
3 cups chopped green bell peppers, in all
1 pound andouille or your favorite smoked pork sausage, quartered lengthwise,
  then cut into ½-inch pieces
7 cups fresh corn kernels
2 cups chopped peeled fresh tomatoes
6 tablespoons all-purpose flour
1 tablespoon minced fresh garlic
7 cups chicken stock, in all

Combine the seasoning mix ingredients in a small bowl.

Preheat a heavy 4-quart pot over high heat until very hot, about 3 to 4 minutes. To the pot add 2 cups of the onions, 2 cups of the bell peppers, the andouille, and 2 tablespoons of the seasoning mix. Cook, stirring and scraping the bottom of the pot every 3 or 4 minutes, for 20 minutes. If necessary to prevent burning during this time, add a little of the stock, stir well and scrape the pot bottom, and continue cooking. At the end of the 20 minutes add the corn, tomatoes, flour, garlic, the remaining onions, the remaining bell peppers, 4 cups of the stock, and the remaining seasoning mix. Cook, stirring and scraping the pot every 8 or 10 minutes, for 40 minutes. Stir in the remaining stock, bring just to a boil, reduce the heat to low, and simmer for 15 minutes. Remove from the heat and serve.

Copyright © 1999 by Paul Prudhomme