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Receta Cajun Potato & Corn Soup (with Andouille, chicken, and shrimp)

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I made this in culinary school during "refrigerator madness day," in which we had to come up with a soup & garnishes using only the ingredients that still remained in our class fridge at the end of the week. We then dished it up buffet-style & invited other classes & chefs in for lunch.

*This version has andouille, ham, shrimp and kale added with the potato and corn.

VARIATIONS
Substitute ground beef, ham, and/or fresh cod fish loins & scallops. I like to substitute red hot links for the andouille sometimes as well.



Tiempo para Cocinar:
Raciónes: 6
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Ingredientes

Cost per serving $1.98 view details
  • 4 slices thick cut bacon, diced
  • 1/2 yellow or white onion, chopped
  • 4 clove garlic, minced
  • 4 c. water
  • 1 (6 oz.) can tomato paste
  • 1 T. salt
  • 1 T. granulated sugar
  • 1 tsp. fresh ground black pepper
  • 1/4 tsp. ground cayenne pepper
  • 1 medium green bell pepper, chopped
  • 1 medium red bell pepper, chopped
  • 2 c. fresh corn kernels -or- 1 (12 oz.) bag frozen sweet corn
  • 3 c. potatoes, peeled, medium diced & parboiled
  • 7 oz. grilled Andouille sausage or hot links of choice, diced (about 2 links)
  • 2 grilled boneless skinless chicken breasts, diced
  • 1/2 lb. shrimp, peeled, deveined, grilled (cut in 1/2)
  • 2 bunches fresh kale, roughly chopped

Direcciones

  1. In a large skillet, over medium-low heat, render the bacon. Drain the bacon, leaving 1 T. of fat in the skillet. Add the onion and garlic and sauté for 3 to 5 minutes.
  2. In a large Dutch oven or saucepan, combine the water, tomato paste, salt, sugar, black pepper, cayenne pepper, both bell peppers, onion, garlic, bacon and corn*; bring to a boil over medium-high heat. Reduce the heat to medium-low and allow it to simmer for 40 minutes.
  3. * If using frozen corn, do not add it at this time. Add it with the potatoes.
  4. Add the potatoes, kale, Andouille, and chicken to the soup; simmer for 10 minutes. Add the shrimp; simmer for 5 minutes more.

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Nutrition Facts

Amount Per Serving %DV
Serving Size 406g
Recipe makes 6 servings
Calories 351  
Calories from Fat 183 52%
Total Fat 20.31g 25%
Saturated Fat 6.88g 28%
Trans Fat 0.01g  
Cholesterol 105mg 35%
Sodium 1098mg 46%
Potassium 906mg 26%
Total Carbs 21.29g 6%
Dietary Fiber 3.6g 12%
Sugars 6.04g 4%
Protein 21.54g 34%
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