Corn and Andouille Soup
Makes 10 appetizer or 5 main-course servings
Find this recipe and more in Chef Paul Prudhomme's Always Cooking!.
4 tablespoons unsalted butter
1/2 cup flour
2 tablespoons Chef Paul Prudhomme's Meat Magic ®, in all
2 tablespoons vegetable oil
6 1/2 cups chicken stock
1 1/2 cups chopped onions, in all
1/2 cup green bell peppers, in all
1/2 cup red bell peppers, in all
1/2 cup yellow bell peppers, in all
4 cups fresh corn kernels
1 cup chopped, peeled fresh tomatoes
2 teaspoons minced fresh garlic
2 teaspoons dark brown sugar
how to prepare
Melt the butter in a small skillet over high heat. When the butter is melted, whisk in the flour. Continue to whisk constantly until the roux is light tan color, about 2 minutes. Add the 2 teaspoons of the Meat Magic (or you can use Barbecue Magic) and whisk until the roux is the color of peanut butter, about 30 seconds. Immediately transfer the roux to a sheet pan and spread it thinly so that it will cool quickly. The roux will get slightly darker as it cools.
When the roux is cooled, combine the roux and the stock in a pot. Whisk until fully combined and set aside.
In a bowl, mix the Andouille with 1 tablespoon of the oil and stir until coated.
In a separate bowl, mix the onions with 1 tablespoon of the oil and stir until coated.
Preheat a large skillet over high heat until very hot, about 2 to 3 minutes. Add the Andouille. Cook, stirring and scraping the bottom of the skillet frequently, until the Andouille is browned, about 8 minutes. If necessary to prevent burning during this time, add a little of the stock, scrape the pot bottom well, and continue cooking. Remove the Andouille and set aside. Add the onions and cook, stirring and scraping the bottom of the skillet frequently, until the onions are golden brown, about 5 minutes. If necessary, add a little stock and scrape as before. Add the bell peppers and cook, stirring frequently, until the bell peppers are brightly colored and coated with oil, about 2 minutes. Add the corn, tomatoes, garlic and the remaining Meat Magic (or Barbecue Magic). Cook, stirring and scraping the skillet frequently, for 4 minutes. Remove from heat and set aside.
Place the pot with the roux/stock mixture over high heat. Stir and bring to a boil, stirring frequently. Add the reserved vegetables and the reserved andouille. Return to a boil, then reduce the heat to low and simmer, stirring and scraping occasionally, until the soup is thick and the flavors have come together, about 45 minutes. Remove from heat and serve.
Note: Have a half sheet pan handy before beginning this recipe.