Cajun Corn Soup

Cajun Corn Soup

Several regional culinary elements are combined with authentic Louisiana sausage for a quick and easy Cajun Corn Soup.

Cajun, of course, refers to the French-Canadian bayou subculture that developed in southern Louisiana. With its own regional traditions and dialect, Cajun food is known for its spicy treatment of local fish and game, and has developed several unique and identifying characteristics.

Take the Cajun “trinity,” for example. Their version of the cooking classic mirepoix (onion, carrot, celery) instead consists of chopped onion, celery and green bell pepper, forming the base of just about every dish. Tabasco is another near-universal element, a vinegary hot pepper condiment produced on Avery Island since Reconstruction.

The protein used here is another regional Cajun staple, andouille (just “andouille,” never “andouille sausage”). Andouille is a spicy, smoked pork sausage descended from their French heritage that includes rice as a filler. It lends a truly authentic, smoky flavor to any overall dish as an ingredient, or serves as an entree grilled by itself.

Combine these players with a tomato-based broth with some frozen kernel corn and cayenne for a nontraditional but flavorful Cajun-themed combination. Play with the amount of cayenne for personal heat level, and substitute or add chicken thighs as the protein.

Serve with homemade cornbread or just plain saltine crackers.

Cajun Corn Soup

12-oz pkg corn (kernel)
½ lb andouille
½ yellow onion
½ green bell pepper
1 rib celery
14.5-oz can diced tomatoes
2 cloves garlic
1 T tomato paste
2 scallions
¼ c flour
½ t cayenne
½ t thyme
bay leaf
canola oil
black pepper

1 Chop the sausage into ½-in. pieces and briefly fry in a little oil over high heat. Chop the onion and pepper and sauté in the rendered fat until soft, about 5 min.

2 Add the flour and tomato paste into the mixture. Gradually add 3 c water and work it until thickened.

3 Add the corn, tomatoes, cayenne and seasonings. Bring to a boil then reduce the heat and simmer, covered, for 20 min.

4 Finish with chopped scallions and a few dashes of Tabasco.


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