Southern Scream
Unleash bold Southern flavors with the 'Southern Scream,' a rich and hearty dish that combines smoky andouille sausage, vibrant Creole spices, and a creamy broth packed with sweet corn, fresh vegetables, and a touch of heat. Perfect for fans of Cajun and Creole cuisine, this one-pot wonder is simmered to perfection, allowing its layers of spice, smoke, and creaminess to meld beautifully. Served over a bed of fluffy white rice, this comforting recipe strikes the perfect balance of heat and heartiness, making it an ideal choice for chilly nights or any time you're craving soul-warming cooking. With a balance of savory sausage, aromatic veggies, and just the right amount of kick, 'Southern Scream' delivers a spicy twist that will have everyone at the table asking for seconds!
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Recipe Information
Ingredients
- 12 oz smoked andouille sausage
- 3 tbsp unsalted butter
- 1 medium, diced yellow onion
- 1 medium, diced green bell pepper
- 2 diced celery stalks
- 3 minced garlic cloves
- 2 tbsp all-purpose flour
- 4 cups chicken broth
- 1 cup heavy cream
- 2 cups frozen corn kernels
- 1 tbsp Creole seasoning
- 0.5 tsp cayenne pepper
- 1 tsp smoked paprika
- 2 tbsp, chopped fresh parsley
- to taste salt
- to taste black pepper
- 4 cups (for serving) cooked white rice
Instructions
Slice the smoked andouille sausage into thin rounds, about 1/4-inch thick.
In a large Dutch oven or heavy-bottomed pot, melt the butter over medium heat.
Add the sliced sausage and cook until browned, about 5 minutes. Remove the sausage with a slotted spoon and set aside, leaving the rendered fat in the pot.
To the same pot, add the diced onion, green bell pepper, and celery. Sauté the vegetables over medium heat until softened, about 5-6 minutes.
Add the minced garlic and cook for another minute until fragrant.
Sprinkle the flour over the vegetables and stir well to coat everything evenly. Cook the mixture for 1-2 minutes to remove the raw flour taste.
Gradually whisk in the chicken broth, making sure to scrape up any browned bits from the bottom of the pot. Bring the mixture to a simmer.
Reduce the heat to medium-low and stir in the heavy cream and frozen corn kernels.
Add the browned sausage back to the pot, along with the Creole seasoning, cayenne pepper, and smoked paprika. Stir to combine.
Let the soup simmer gently for 25-30 minutes, stirring occasionally, to allow the flavors to meld and the soup to thicken slightly.
Taste and adjust the seasoning with salt and black pepper as needed.
Remove the pot from the heat and stir in the chopped parsley.
Serve the Southern Scream hot over a bed of cooked white rice. Garnish with additional parsley, if desired, and enjoy the bold, spicy flavors!
Nutrition Facts
Calories |
884 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 51.6 g | 66% | |
| Saturated Fat | 24.7 g | 123% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 133 mg | 44% | |
| Sodium | 2241 mg | 97% | |
| Total Carbohydrate | 77.0 g | 28% | |
| Dietary Fiber | 5.2 g | 19% | |
| Total Sugars | 10.5 g | ||
| Protein | 26.2 g | 52% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 89 mg | 7% | |
| Iron | 5.2 mg | 29% | |
| Potassium | 927 mg | 20% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
