Ingredients

The following ingredients have 5 Servings
  • 2 tablespoons butter or olive oil
  • 1 pound Andouille or other spicy smoked sausage
  • 1 cup chopped onion, chopped
  • 1 tablespoon minced garlic
  • 1 large (1 pound 12 ounce) can whole tomatoes, undrained
  • 1 (10 ounce) can diced tomatoes with green chilies (like Rotel), undrained
  • 1/2 teaspoon sugar
  • 1/4 to 1/2 teaspoon of kosher salt, to taste
  • 1/4 teaspoon freshly cracked black pepper, or to taste
  • 1/2 teaspoon dried basil
  • 1 tablespoon dried parsley
  • 1/4 to 1/2 teaspoon Cajun seasoning (like Slap Ya Mama), or to taste
  • 3-3/4 cups frozen corn or 3 (15 ounce) cans whole kernel corn, undrained
  • 4 cups chicken broth
  • Hot sauce for the table, optional

Instruction

  • Heat the butter or 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; add garlic and cook another minute.
  • Use a pair of kitchen shears to break up the tomatoes in the can; add both tomatoes with their liquid, to the sausage mixture; add the sugar and bring to a boil. Boil for 3 minutes.
  • Add the salt, pepper, basil, parsley and Cajun seasoning; stir and add corn with the liquid and the chicken broth. Bring mixture to a boil, reduce heat and simmer, uncovered, for 45 minutes. 
  • Taste and adjust seasonings as needed. Pass the hot sauce at the table.