Ingredients:
- 1 tablespoon olive oil
- 12 oz andouille sausage, sliced into coins
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 red bell pepper, chopped
- 1 green bell pepper, chopped
- 2 ears of corn, shucked and kernels removed
- 1 pound small red potatoes, quartered
- 3-4 teaspoons Old Bay seasoning (adjust to taste)
- 6 cups low-sodium chicken broth
- 1 pound large shrimp, peeled and deveined
- Salt and black pepper to taste
- Fresh lemon wedges, for serving
- Fresh parsley, chopped, for garnish (optional)
Instructions:
Sauté the aromatics and sausage:
- Heat olive oil in a large pot or Dutch oven over medium-high heat.
- Add the sausage and cook until browned, about 3-4 minutes.
- Add the onion, garlic, bell peppers, and corn.
- Cook, stirring occasionally, until the vegetables soften, about 5 minutes.
Season and simmer:
- Sprinkle 3 teaspoons of Old Bay seasoning over the mixture and stir for 30 seconds to release the flavors.
- Add the chicken broth and potatoes.
- Bring to a boil, then reduce heat to medium-low and simmer for 15-20 minutes, or until the potatoes are tender.
Add the shrimp and finish:
- Stir in the shrimp. Cook for 3-5 minutes, or until the shrimp turn pink and are cooked through.
- Taste and adjust seasoning with more Old Bay, salt, and pepper if needed.
Serve:
- Ladle the soup into bowls.
- Garnish with fresh lemon wedges and chopped parsley (if using).
- Serve immediately with your favorite sides (see below).
Customization Tips:
- Spice it up: Add a pinch of cayenne pepper or crushed red pepper flakes for extra heat.
- Creamy version: For a richer soup, stir in a few tablespoons of heavy cream at the end, or use an immersion blender to slightly thicken the broth.
- Seafood galore: Include other seafood like crab legs or mussels if you like.
- Make it ahead: You can make the soup (up to adding the shrimp) a day ahead. Store in the fridge, then gently reheat and add the shrimp just before serving.
Sides to Serve With:
- Crusty bread for dipping
- Cornbread
- Biscuits
- Salad
