2linksandouille sausage(sliced into ½½-inch pieces)
10-12large (31-40 count) shrimp(peeled and deveined)
cayenne pepper(for seasoning the shrimp)
smoked paprika(for seasoning the shrimp)
14.4ouncesfrozen corn(or 2 ears fresh corn)
3tablespoonsbutter(divided)
½cuplow-sodium chicken broth
⅓cupheavy cream
½teaspoonblack pepper
pinch of salt
1poblano chile(roasted, skinned, and seeded)
scallions(for garnish)
Instructions
To a large skillet over medium heat, add sliced andouille. Cook for 4-5 minutes until browned on both sides. Remove to a plate.
Season the shrimp with cayenne pepper and smoked paprika. Add one tablespoon butter to the skillet. When melted, toss in the shrimp. Cook for 2-3 minutes until pink on both sides. Remove to a plate.
Add two remaining tablespoons of butter to the skillet. When melted, add in the frozen corn and season with salt and pepper. Saute until slightly charred and caramelized, approx. 10 minutes.
Spoon the corn into a blender, reserving ⅛ cup for garnish. Add the chicken broth and puree until mostly smooth, leaving some texture. Next, add cream and blend to combine. The corn mixture will be thick, not saucy.
To the skillet, add the andouille, shrimp and the chopped roasted poblano (1). Heat through. Spoon the corn puree into two serving bowls. Top with the sausage, shrimp, and poblano mixture. Garnish with the reserved corn, chopped scallions, and a sprinkling of smoked paprika.
Notes
(1) To roast the poblano, preheat oven to 425 degrees. Place the poblano on a small sheet pan and lightly drizzle with oil. Roast on top rack for 15 minutes or until charred on all sides. Let cool. Peel off the skin and pull the stem to remove. Slice the poblano in half and scrape out any remaining seeds. Roughly chop.