- 4
Ingredients
- 8 ears corn, shucked
- 1 c half-and-half, or 3/4 c whole milk plus 1/4 c heavy cream
- 2 Tbsp butter
- 2 tsp sugar
- 1 tsp black pepper
- Salt
- 2 Tbsp plus a drizzle of olive or vegetable oil
- 1/2 lb andouille sausage or cured chorizo (casings removed if needed), sliced or chopped
- 1 small green bell pepper or poblano chili, seeded and finely chopped
- 1 small white or red onion, finely chopped
- 1 stalk celery with leafy top, finely chopped
- 2 cloves garlic, finely chopped
- 1 lb peeled and deveined medium shrimp
- 2 Tbsp fresh thyme leaves, chopped
- 1 c lager beer
- 1/4 c finely chopped fresh flat-leaf parsley
- 2 scallions, thinly sliced on an angle
Preparation
Step 1
In a food processor, puree about half the corn. Pour the corn puree into a large saucepan. Cook over medium heat, stirring occasionally, until hot, about 2 minutes.
Add the half-and-half, butter and sugar. Add the pepper; season with salt. Simmer stirring occasionally, until the flavors meld, about 10 minutes.
Add the remaining corn kernels. Reduce heat to low and let the creamed corn simmer until ready to serve.
In a large skillet, heat a drizzle of oil over medium-high heat. Add the sausage. Cook, stirring often, until browned, 5 to 8 minutes. Transfer to a bowl.
Add the remaining 2 Tbsp oil to the skillet, two turns of the pan. Add the bell pepper, onion, celery, and garlic. Cook, stirring often, until beginning to soften, about 3 minutes.
Add the shrimp and thyme. Cook until the shrimp are opaque in the centers, about 3 minutes.
Add the beer. Cook, stirring often, until the liquid is reduced, about 6 minutes. Return the sausage to the pan.
Stir the parsley into the creamed corn. Divide among shallow bowls.
Top with sausage and shrimp mixture. Sprinkle with the scallions.
From Everyday with Rachael Ray Magazine.