a
Cajun Sausage Soup
1+ gallons
Ingredients
- 3 stalks celery, sliced
- 2 medium onions, small diced
- 1 bushel scallions, sliced thin
- 1 tsp. gumbo file
- 2 bay leaves
- ½ tsp. thyme
- 1 tsp. oregano
- 1 tsp. cumin
- 2 tsp. chopped garlic
- 3 quarts water
- ¼ cup Ancho Chile Flavor Concentrate
- 1 Tbsp. chopped parsley
- 8-10 oz. prepared light brown roux
- 1 lb. cooked black beans
- Liquid Vegetable Consommé Prep to taste
- 2 green peppers, small diced
- 2 red peppers, small diced
- 1 lb. sweet Italian sausage
- 1 tsp. olive oil
Instructions
- 1 Leaving the sausage whole, rub with oil and sauté in a stockpot until well browned on all sides.
- 2 Cut into thin discs and return to the pot.
- 3 Add the vegetables, spices and chopped garlic.
- 4 Sauté until vegetables are tender.
- 5 Add the water, Ancho Chile Flavor Concentrate and chopped parsley.
- 6 Bring to a simmer.
- 7 Whisk in roux and return to a simmer.
- 8 Add the beans and adjust the seasoning with Liquid Vegetable Consommé Prep.