Creamy Andouille Sausage and Vegetable Soup

Rachael Ray is always cooking with Andouille Sausage, so when I saw it on sale, I decided to buy some and try it.  This recipe is my own creation.

CREAMY ANDOUILLE SAUSAGE and VEGETABLE SOUP

cook one chopped onion in butter for a few minutes until soft
slice sausage into thin "coins"
brown a tiny bit in the same pan with the onions
(push them to the sides"
take three tablespoons of flour and toss into the meat and onion mixture
add three cups of milk
stir together until it all starts to thicken

Then add
one can of creamed corn
a cup of cooked peas
a can of white kidney beans
a dash of hot sauce
some pepper
some Lawry's Seasoned Salt
and some minced garlic

at this point it seemed a bit thick, so I added
a half a can of chicken broth
and continued to simmer to blend the flavors,  until desired thickness

serve over corn bread of Paula Deens Cornbread Casserole