Spicy Cajun Sausage and Corn Soup

By RoketJSquerl

From the Kitchen of Deep South Dish

Ingredients

• 2 tablespoons of olive oil
• 1/2 pound of mild andouille or smoked sausage
• 1 extra large onion, chopped
• 1 large (1 pound 12 ounce) can of whole tomatoes, undrained
• 1/2 teaspoon of sugar
• 3 (15 ounce) cans of whole kernel corn, undrained
• 4 cups of water
• 1/4 to 1/2 teaspoon of salt, or to taste
• 5 turns of the pepper grinder, or to taste
• 1/2 teaspoon of dried basil
• 1 tablespoon of dried parsley
• 1/4 to 1/2 teaspoon of your favorite, Cajun/Creole seasoning
• Croutons, to garnish, optional
• Hot sauce at the table, optional

Details

Adapted from deepsouthdish.com

Preparation

Step 1

Heat the olive oil over medium high heat in a stockpot. Split the sausage lengthwise into fourths and then slice. Add the sausage to the pot and cook until lightly browned. Add the onion and cook until tender.




Use a pair of kitchen shears to break up the tomatoes in the can; add the tomatoes and their liquid to the sausage and onion mixture; add the sugar and bring to a boil. Boil for about 5 minutes. Add the corn with the liquid, and the water; bring to a boil. Add the salt, pepper, basil, parsley and Cajun seasoning. Reduce heat and simmer, uncovered, for 45 minutes. Taste and adjust seasonings as needed.




Serve with croutons if desired and pass the hot sauce at the table.