ounces andouille, kielbasa or smoked pork sausage, halved lengthwise and cut into ½-inch slices
large onion, chopped (1 cup)
stalks celery, chopped (1 cup)
tablespoon minced garlic (6 cloves)
tablespoons all-purpose flour
teaspoons ground cumin
teaspoons chili powder
teaspoon Cajun or Creole seasoning
cups chicken broth
16 ounce package frozen whole kernel corn or 3 cups fresh sweet corn kernels
cups ½-inch cubes peeled sweet potato (about 2 small)
ounces skinless, boneless chicken breast halves, cut into ¾-inch pieces
cup whipping cream
teaspoon freshly ground black pepper
I used butterball turkey sausage and cut the recipe in half. Used half a can of evaporated milk instead of whipping cream and omitted chili powder and cumin; used half a teaspoon of Cajun seasoning.
In a 6-quart Dutch oven, brown sausage over medium heat for 5 minutes, stirring occasionally. Add onion, celery and garlic. Cook and stir for 5 minutes. Stir in flour, cumin, chili powder and Cajun seasoning. Cook and stir for 2 minutes more. Stir in chicken broth. Bring to boiling. Add corn, sweet potatoes, and chicken. Return to boiling; reduce heat. Simmer, covered, about 20 minutes or until sweet potatoes are tender. Stir in whipping cream and pepper; heat through. Makes 8 to 10 main-dish servings.