Shrimp Andouille Chowder

Name: Shrimp Andouille Chowder
Ingredients: 1/4 c. (1/2 stick) unsalted butter; 1/2 lb. andouille sausage, chorizo or other fully cooked smoked spiced sausage, cut into 1/2-inch dice; 3/4 c. each: diced onion, celery and carrot; 2 tsp. minced garlic; 1/4 c. all-purpose flour; 3 c. chicken broth; 1 c. heavy cream; 1 sweet potato, peeled and diced (1 1/2 c.); 1/2 lb. medium shrimp (about 16), peeled and deveined; 2 Tbsp. chopped fresh basil; 1 Tbsp. fresh lime juice; 1 tsp. each: chopped fresh thyme, coarse (kosher) salt and black pepper

12 ingredients

1 steps

Ingredients

1/4 c. (1/2 stick) unsalted butter
1/2 lb. andouille sausage, chorizo or other fully cooked smoked spiced sausage, cut into 1/2-inch dice
3/4 c. each: diced onion, celery and carrot
2 tsp. minced garlic
1/4 c. all-purpose flour
3 c. chicken broth
1 c. heavy cream
1 sweet potato, peeled and diced (1 1/2 c.)
1/2 lb. medium shrimp (about 16), peeled and deveined
2 Tbsp. chopped fresh basil
1 Tbsp. fresh lime juice
1 tsp. each: chopped fresh thyme, coarse (kosher) salt and black pepper

Directions

1

In a 4 to 5-quart Dutch oven, heat butter over medium-high heat. Add sausage and saut, stirring occasionally, for 2 to 3 minutes until sausage is browned. Stir in onion, celery, carrot and garlic; reduce heat to medium-low. Cover pot and cook for 4 to 5 minutes until onion and other vegetables are softened.