one 10 oz. bag of Dixiana Seasoning Blend (chopped onions, bell peppers, celery) or use fresh chopped seasonings if desired and when time permits
2 pounds of fresh Louisiana shrimp, (peeled)
three 11 oz. cans of Green Giant Mexicorn or Green Giant white shoe peg corn or three 15.5 oz. cans of Winn Dixie white corn or your favorite canned corn
one 10 & ½ oz. can of Campbell’s cream of shrimp soup
one 8 oz. can of tomato sauce
one 10 oz. can of Rotel (Milder) diced tomatoes & green chilies
3 cups of water
1 pound of Veron large andouille (sliced or cut slices into quarters) remove casing before slicing andouille
3 level tablespoons of Gold Medal Wondra
1 level teaspoon of salt
1level teaspoon of black pepper (optional)
1 level teaspoon of garlic powder
1 heaping tablespoon of dried parsley flakes
1 & ½ level tablespoon of Kitchen Bouquet
COOKING DIRECTIONS
1. Pour every ingredient into a 1.5 gallon pot and stir to blend ingredients.
2. Place pot on a burner on high heat, stir often. It will take about 10 minutes for the soup to begin boiling. Stir occasionally.
3. Reduce the heat & simmer for about 20 minutes, stir occasionally.
4. Now turn off the burner because it is time to eat.
Yields 10 bowls of soup, (makes great leftovers.)
NOTE: Increase the intensity level of the KICK by replacing the Rotel (Milder) with regular Rotel or extra hot Rotel.
