Ingredients
1/2 pound fully cooked andouille sausage links, thinly sliced1 medium onion, chopped2 celery ribs, thinly sliced1 medium sweet red pepper, chopped1 medium green pepper, chopped1 jalapeno pepper, seeded and chopped1/4 cup butter, cubed3 garlic cloves, minced2 cups fresh or frozen corn, thawed4 plum tomatoes, chopped1 cup vegetable broth2 tablespoons minced fresh thyme or 2 teaspoons dried thyme1 teaspoon chili powder1/2 teaspoon salt1/2 teaspoon pepper1/4 to 1/2 teaspoon cayenne pepper1 pound uncooked medium shrimp, peeled and deveined1 cup heavy whipping cream
Preparation
In a large skillet, saute the first six ingredients in butter until vegetables are tender. Add garlic; cook 1 minute longer. Add the corn, tomatoes, broth, thyme, chili powder, salt, pepper and cayenne. Bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes.
Stir in shrimp and cream. Bring to a gentle boil. Simmer, uncovered, for 8-10 minutes or until shrimp turn pink.
