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Paul Prudhomme's Corn and Andouille Soup

"Of soup and love, the first is best."
~ Spanish Proverb

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La Belle Cuisine

Corn and Andouille Soup


Chef Paul Prudhomme's
Louisiana Tastes:
Exciting Flavors from
the State That Cooks
by Paul Prudhomme, 2000,
William Morrow and Company

Makes 10 cups: 5 main course or 10 appetizer servings

Seasoning Mix:
1 tablespoon plus 1 1/2 teaspoons
lightly packed dark brown sugar
2 1/4 teaspoons paprika
1 1/2 teaspoons salt
1 1/4 teaspoons dried basil
3/4 teaspoon garlic powder
3/4 teaspoon dry mustard
3/4 teaspoon onion powder
1/2 teaspoon cayenne
1/2 teaspoon ground cumin
1/2 teaspoon black pepper
1/4 teaspoon white pepper

3 cups chopped onions, in all
3 cups seeded and chopped green bell
peppers, in all
1 pound andouille or your favorite smoked
pork sausage, quartered lengthwise.
then cut into 1/2-inch pieces
7 cups chicken stock, in all
7 cups fresh corn kernels (from about 6 ears)
2 cups peeled and chopped fresh tomatoes
6 tablespoons all-purpose flour
1 tablespoon minced fresh garlic

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. 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.
During this time you can taste an almost overwhelming sweetness with
a mere hint of the andouille's richness. If necessary to prevent burning,
add a little of the chicken stock, stir well and scrape the pot bottom and continue cooking.
At the end of the 20 minutes, reduce the heat to low, then add the corn, tomatoes, flour, garlic, the remaining onions and bell peppers, 4 cups
stock, and the remaining seasoning mix. At this point the broth is rich
and smooth, with well-balanced seasonings and a distinct rich, smoky
flavor. Cook, stirring and scraping the pot every 8 to 10 minutes, for
40 minutes. Stir in the remaining stock, increase 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.

Featured Archive Recipes:
Andouille and Black Bean Soup
Chicken and Andouille Gumbo
(Chef Paul Prudhomme)
Corn and Wild Rice Soup with
Smoked Sausage
Louisiana Crab and Corn Bisque
New Orleans White Beans with
Andouille Sausage
Seafood Filé Gumbo (Chef Paul Prudhomme)

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