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Paul Prudhomme's Corn and Andouille Soup

 

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Corn and Andouille Soup
Chef Paul Prudhomme's Louisiana Tastes: Exciting Flavors from the State That Cooks
by Paul Prudhomme, January 2000, HarperInformation

3 cups onions, chopped

3 cups green bell peppers, chopped

1 pound andouille sausage, quartered lengthwise
and cut into 1/2-inch pieces

2 tablespoons Seasoning Mix, recipe follows

7 cups chicken stock

7 cups fresh corn kernels, about 6 ears

2 cups tomatoes, peeled and chopped

6 tablespoons all-purpose flour

1 tablespoon garlic, minced

Preheat a heavy 4-quart pot over high heat until very hot, about 3 to 4 minutes. Add 2 cups of the onions, 2 cups of the bell peppers, andouille sausage, and 2 tablespoons of the seasoning mix. Cook, stirring and scraping the bottom of the pot every 3 to 4 minutes, for 20 minutes. If necessary to prevent burning, add a little of the chicken stock, stir well and scrape the pot bottom and continue cooking.

Reduce the heat to low and add corn, tomatoes, flour, garlic, the remaining onions and bell peppers, 4 cups stock, and the remaining seasoning mix. Cook, stirring and scraping the pot every 8 to 10 minutes, for 40 minutes. Stir in the remaining stock, return the heat to high and bring the soup just to a boil. Reduce the heat to low and simmer for 15 minutes. Remove from the heat and serve immediately.

Seasoning Mix:

2 tablespoons plus 1 teaspoon Chef Paul Prudhomme’s Meat Magic

1 tablespoon plus 1 1/2 teaspoons lightly packed dark brown sugar

Combine the seasoning mix ingredients in a small bowl.

 

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