Let the good times roll with this Louisiana-inspired shrimp and sausage soup recipe.

Ingredients

• 1/2 pound fully cooked andouille sausage links, sliced
• 1 medium onion, chopped
• 2 celery ribs, thinly sliced
• 1 medium sweet red pepper, chopped
• 1 medium green pepper, chopped
• 1 jalapeno pepper, seeded and chopped
• 1/4 cup butter, cubed
• 3 garlic cloves, minced
• 2 cups fresh or frozen corn, thawed
• 4 plum tomatoes, chopped
• 2 cups chicken broth
• 2 tablespoons minced fresh thyme or 2 teaspoons dried thyme
• 1 teaspoon chili powder
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 1/4 to 1/2 teaspoon cayenne pepper
• 1 pound uncooked shrimp (31-40 per pound), peeled and deveined
• 1 cup heavy whipping cream

Directions

1. In a large skillet or Dutch oven, saute first 6 ingredients in butter until vegetables are tender. Add garlic; cook 1 minute longer. Add the corn, tomatoes, broth, thyme, chili powder, salt, pepper and cayenne. Bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes.
2. Stir in shrimp and cream. Bring to a gentle boil. Simmer, uncovered, 8-10 minutes or until shrimp turn pink.