Corn and Andouille Soup - No Salt & No Sugar™
Makes 10 appetizer or 5 main-course servings
3 tablespoons vegetable oil
½ cup flour
2 tablespoons Chef Paul Prudhomme’s 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
how to prepare
Place the oil in a small skillet over high heat. When the oil is hot, whisk in the flour. Continue to whisk constantly until the roux is the color of peanut butter, about 30 seconds. Remove from heat, then stir in the seasoning and the vegetables. The roux will get slightly darker as it cools.
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