RECIPE ANDOUILLE SAUSAGE RECIPES

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SAUSAGE LENTIL SOUP RECIPE: HOW TO MAKE IT



Sausage Lentil Soup Recipe: How to Make It image

I first tasted this wonderful soup at a friend's house. Now it's my favorite, especially on a cool, crisp night. —Catherine Rowe, Berthoud, Colorado

Provided by Taste of Home

Categories     Lunch

Total Time 01 hours 10 minutes

Prep Time 10 minutes

Cook Time 60 minutes

Yield 6 servings.

Number Of Ingredients 11

1/2 pound bulk Italian sausage
1 large onion, finely chopped
1 small green pepper, finely chopped
1 small carrots, finely chopped
1 large garlic clove, finely minced
1 bay leaf
2 cans (14-1/2 ounces each) chicken broth
1 can (14-1/2 ounces) diced tomatoes, undrained
1 cup water
3/4 cup dried lentils, rinsed
1/4 cup country-style or regular Dijon mustard

Steps:

  • In a Dutch oven, cook sausage over medium heat until no longer pink. Drain fat and crumble sausage; return to Dutch oven along with remaining ingredients except mustard. Simmer, covered, 1 hour or until lentils and vegetables are tender. Stir in mustard. Remove and discard bay leaf before serving.

Nutrition Facts : Calories 192 calories, FatContent 6g fat (2g saturated fat), CholesterolContent 15mg cholesterol, SodiumContent 842mg sodium, CarbohydrateContent 22g carbohydrate (6g sugars, FiberContent 9g fiber), ProteinContent 13g protein.

CHICKEN AND ANDOUILLE GUMBO RECIPE - COUNTRY LIVING



Chicken and Andouille Gumbo Recipe - Country Living image

A warming stew full of bright, crisp veggies, lean chicken, and spicy andouille sausage, this gumbo is a stick-to-your-ribs dish that's perfect during the cold winter months.

Provided by Cheryl Slocum

Categories     dairy-free    easy chicken    feed a crowd    dinner    main dish    soup

Total Time 1 hours 45 minutes

Prep Time 30 minutes

Cook Time 0S

Yield 8 servings

Number Of Ingredients 14

2 1/2 lb.

chicken (2 skinless thighs; 2 large boneless, skinless breast halves)

1/2 tsp.

salt

1/2 c.

all-purpose flour

1 tbsp.

Creole seasoning (such as Tony Chachere’s)

1 tsp.

garlic powder

5 tbsp.

canola oil

12 oz.

Andouille sausage links, sliced

4

large bell peppers (2 red, 2 green), diced

1

medium onion, diced

6 c.

low-sodium chicken broth

1

(15-ounce) can diced tomatoes, drained

2 1/2 c.

sliced frozen okra

4 c.

cooked rice

1/2 c.

fresh chopped parsley, for garnish

Steps:

  • Sprinkle chicken with salt and let sit for 10 minutes. Meanwhile, in a large resealable plastic bag, combine 1/4 cup flour, Creole seasoning, and garlic powder. In a large Dutch oven over medium-high heat, heat 2 tablespoons oil. Add chicken to bag, 1 piece at a time, and shake to coat. Transfer chicken to pot and cook over medium heat, turning once, until golden brown, about 5 minutes per side. Transfer chicken to a paper-towel-lined plate and add sausage to pot. Cook until lightly browned, about 3 minutes. Add peppers and onion, and cook until slightly softened, 5 to 7 minutes. Transfer sausage-vegetable mixture to a bowl and set aside. Wipe pot clean and set on medium-low heat. Add remaining flour and oil, and stir constantly until a deep-brown roux forms, about 10 minutes. Add reserved sausage-vegetable mixture and stir to combine. Stir in chicken broth, increase heat to medium-high, and bring to a boil. Add chicken, reduce heat to medium-low, and allow to simmer for about 40 minutes. Remove chicken from pot and shred into bite-size pieces, discarding thigh bones. Return chicken to pot and add tomatoes and okra. Simmer until okra is tender, about 10 minutes. Serve over rice. Garnish with parsley.

Nutrition Facts : Calories 538 calories

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I make a soup every football Sunday. I came up with this recipe because I wanted to use lots of vegetables to keep it healthy, but wanted it to be interesting. My wife suggested adding the andouille and now it's one of my favorite andouille sausage recipes. —Steven Thurner, Janesville, Wisconsin
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