SAUSAGE LENTIL SOUP RECIPE: HOW TO MAKE IT
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
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
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
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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ANDOUILLE SAUSAGE SOUP RECIPE: HOW TO MAKE IT
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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Reviews 4.8
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Reviews 4.8
Total Time 55 minutes
Category Lunch
Cuisine North America, Cajun
Calories 168 calories per serving
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Most cooks agree that gumbos must have the vegetable trinity of chopped bell pepper, onion and celery, and that they should be highly seasoned. Some gumbos do contain sausage, shrimp and chicken, but there are humbler ones that are made with only salt pork, onions and greens. Finally, there is the filé powder camp. These cooks use copious amounts of the stuff, which is made from finely powdered sassafras leaves. Added at the last minute, it thickens the soup while imparting a flavor that’s earthy and herbal. I confess to using all three — a roux, okra and filé powder — in my own gumbo, which I hope is not sacrilegious. Not having grown up in gumbo territory, I based mine on a number of visits to New Orleans.
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Reviews 5
Total Time 1 hours
Cuisine cajun, creole
Calories 384 per serving
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Reviews 4.7
Category main-dish
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Category main-dish
Cuisine american
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