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Cajun and Creole   -   Corn And Andouille Soup   adapted from Louisiana Tastes by Paul Prudhomme

Description
Ingredients
  • 2 Tablespoons Dark Brown Sugar
  • 2 Tablespoons Paprika
  • 1 Teaspoon Salt
  • 1 Teaspoon Basil
  • 1 Teaspoon Garlic Powder
  • 1 Teaspoon Dry Mustard
  • 1 Teaspoon Onion Powder
  • 1/2 Teaspoon Cayenne
  • 1/2 Teaspoon Cumin
  • 1 Teaspoon Pepper
  • 2 Large Onions -- Chopped
  • 2 Large Bell Pepper -- Chopped
  • 1 Pound Andouille Sausage -- Chopped
  • 6 Cups Chicken Stock
  • 6 Cups Corn
  • 1 Can Tomatoes -- Chopped
  • 6 Tablespoons Flour
  • 1 Tablespoon Garlic -- Finely Chopped
Directions Combine seasoning mix. Saute onions, bell peppers, andouille and seasoning mix for 20 minutes. Add remaining ingredients and remaining seasoning mix. Simmer for 30 minutes. Serve.
Serves 4
Time to Make 0:00



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