Spicy Shrimp and Andouille Soup – Fridge Foraging

It was a fridge foraging day yesterday, and this was a pretty good result.  It could be improved upon, maybe simply with a longer simmer.

1 pound raw shrimp, shelled and deveined

2 links andouille sausage, in 1/2 inch slices

1/2 cup diced celery

1/2 cup diced onions

2 cups crushed tomatoes

2 cups chicken broth

Tony Chachere’s or your favorite Creole seasoning

Rice to serve

Sliced green onions to serve

Rinse the shrimp in cool water and then season with salt and pepper. Set aside in a colander.

Brown andouille slices in a large skillet over medium-high heat.

Remove the andouille to a plate and add the celery and onion to the skillet.  Lower to medium, and sauté in the fat from the sausage about six minutes to soften.

Add back the sausage and then stir in the tomatoes and chicken broth.

Stir in the Creole seasoning. I used about a Tablespoon.  Season to your taste.

Bring to a boil, and then lower to a simmer.  Next time I would add more like 4 cups of chicken broth, and then simmer it longer.   I was in a hurry this time, but the soup would have been better with a longer simmer.

Bring the soup back up to a boil just before serving and add the shrimp.  The shrimp will be done in about 3 minutes.

Yesterday I added a scoop of rice to the bowl and poured the soup over it, and then snipped some green onion over the top.

Today I simply reheated it as a brothy soup.  Like many soups, it was even better today than yesterday.