Shrimp Andouille Chowder

• 1/4 c. (1/2 stick) unsalted butter
• 1/2 lb. andouille sausage, chorizo or other fully cooked smoked spiced sausage, cut into 1/2-inch dice
• 3/4 c. each: diced onion, celery and carrot
• 2 tsp. minced garlic
• 1/4 c. all-purpose flour
• 3 c. chicken broth
• 1 c. heavy cream
• 1 sweet potato, peeled and diced (1 1/2 c.)
• 1/2 lb. medium shrimp (about 16), peeled and deveined
• 2 Tbsp. chopped fresh basil
• 1 Tbsp. fresh lime juice
• 1 tsp. each: chopped fresh thyme, coarse (kosher) salt and black pepper

1. In a 4 to 5-quart Dutch oven, heat butter over medium-high heat. Add sausage and saut, stirring occasionally, for 2 to 3 minutes until sausage is browned. Stir in onion, celery, carrot and garlic; reduce heat to medium-low. Cover pot and cook for 4 to 5 minutes until onion and other vegetables are softened.

butter, andouille sausage, onion, garlic, allpurpose, chicken broth, heavy cream, sweet potato, shrimp, fresh basil, lime juice, thyme

Taken from www.cookbooks.com/Recipe-Details.aspx?id=4729 (may not work)