Low Country Boil Soup

• porcje: 6 servings
• czas aktywny: 15 minutes
• całkowity czas: 45 minutes

Składniki

3 Tbsp. butter

12 oz. Andouille sausage, (sliced diagonally into 1/2 inch chunks)

2 cups yellow onion, (chopped)

3/4 cup red pepper, (ribs and seeds removed and chopped)

3/4 cup green pepper, (ribs and seeds removed and chopped)

2 1/2 tsp. Old Bay Seasoning

2 cloves garlic, (minced)

1 lb. small red potatoes, (cubed)

6 cups chicken broth

1 lb. shrimp, (peeled and deveined)

11 oz. can corn, (drained)

salt and pepper to taste

fresh parsley, (chopped)

Wskazówki

In a large Dutch oven, heat butter over medium heat. Add the andouille sausage and cook until lightly browned, about 5-7 minutes. Remove sausage with a slotted spoon to a plate. Set aside.

To the Dutch oven, add the onion, red and green pepper and one teaspoon Old Bay and cook for 5-7 minutes until vegetables are softened. Add garlic and continue to cook for an additional minute. Add potatoes, chicken broth and remaining 1 1/2 tsp. of Old Bay. Bring to a boil, then reduce heat and simmer for 15 minutes or until potatoes are tender. Stir in cooked sausage, shrimp and canned corn and cook for 4 more minutes or until shrimp are cooked though. Spoon into bowls. Sprinkle with fresh parsley, if desired. Serve with biscuits.

Wartości Odżywcze

• Kalorie: 289 kcal
• Tłuszcz Całkowity: 6 g
• Tłuszcz Nasycony: 3 g
• Cholesterol: 15 mg
• Sód: 1055 mg
• Węglowodany Całkowite: 55 g
• Błonnik Pokarmowy: 1 g
• Cukry Całkowite: 46 g
• Białko: 2 g