Shelly's Recipe

SPICY CAJUN SAUSAGE AND CORN SOUP

Category: Soups

2 tbsp olive oil
1/2 lb mild andouille or smoked sausage
1 extra large onion, chopped
1 (1 lb 12 oz) can whole tomatoes, undrained
1/2 tsp sugar
3 (15 oz) cans of whole kernel corn, undrained
4 cups water
1/4 to 1/2 tsp salt, or to taste
5 turns of the pepper grinder, or to taste
1/2 tsp dried basil
1 tbsp dried parsley
1/4 to 1/2 tsp Cajun seasoning
Croutons, to garnish, optional
Hot sauce at the table, optional

Heat the olive oil over medium high heat in a stockpot. Split the sausage lengthwise into fourths and then slice. Add the sausage to the pot and cook until lightly browned. Add the onion and cook until tender.

Use a pair of kitchen shears to break up the tomatoes in the can; add the tomatoes and their liquid to the sausage and onion mixture; add the sugar and bring to a boil. Boil for about 5 minutes. Add the corn with the liquid, and the water; bring to a boil. Add the salt, pepper, basil, parsley and Cajun seasoning. Reduce heat and simmer, uncovered, for 45 minutes. Taste and adjust seasonings as needed. Serve with croutons if desired and pass the hot sauce at the table.