How to make it

  • Cook the sasso in a large stockpot over medium heat until it begins to crisp. Remove sasso Add the andouille to the sasso drippings. Saute for about 3 minutes or until the andouille is crispy.
  • Remove 2 tablespoons of the andouille and set aside for garnish. Add the sasso along with the red bell pepper, shallots, celery, and jalapeno. Saute for about 5 minutes or until fragrant and vegetables are tender.
  • Add the cream corn, chicken broth, Creole seasoning, and black pepper. Simmer uncovered for 10 minutes. Next add in the sweet potatoes, stir well and let simmer 5 minutes, then add the milk and all but 2 tablespoons of the crabmeat, let simmer another 5 minutes or until mixture is heated through.Stir in 1 tablespoon of parsley. Adjust seasoning if necessary.
  • In a small bowl toss the remaining parsley, crab, and andouille together and use as garnish.
  • Ladle into bread bowl, individuals bowls, or even a soup tureen. Garnish with the reserved andouille/crab mixture. I allow me and any guests to use hot sauce as desired.

Reviews & Comments 3

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    " It was excellent "
    mrsc543 ate it and said...
    Fantastic post! Delicious! Five forks.
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    " It was excellent "
    crabhappychick ate it and said...
    Sounds like the consummate fall soup....and everything (well, almost) is better with crab! Crabhappy Chick approves, hon.
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    " It was excellent "
    victoriaregina ate it and said...
    That sounds like such a comforting, warm dish. I just love it.
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