Ingredients Weight Measure
Vegetable oil as needed
Onion, chopped 1/2 cup
Garlic, chopped 1/4 cup
Chick peas, cooked, canned 2 cups
Chicken stock 4 cups
TABASCO® brand Original Red Sauce 1/2 cup
Salt and pepper as needed
Andouille sausage, cubed 1 cup
Shrimp, cooked, peeled 1 cup (approx. 30-35)


  1. In a soup pot, heat the vegetable oil until just smoking. Sauté the onions and garlic while stirring for 3-5 minutes.
  2. Add chick peas and continue to cook for 3 minutes. Add chicken stock and TABASCO® Sauce and heat until just boiling.
  3. Remove from the fire and carefully ladle into a blender; puree until smooth.
  4. Return the pureed soup to the soup pot and continue to cook on low heat for 3-5 minutes. Season with salt and pepper.
  5. Add cubed andouille sausage and the cooked, peeled shrimp.
  6. For each portion, ladle 6 oz. soup into an appropriate size soup bowl.