Ingredients
|
Splash of olive oil
1 fully cooked spicy Andouille sausage, cut into bite sized pieces 2-3 cloves of garlic, chopped 1 onion, chopped 2-3 stalks of celery, chopped 1 green pepper, chopped |
2 (15 ounce) cans of diced tomatoes
¼t cayenne pepper 2t chili powder ½t thyme or oregano ½ pound of small cooked shrimp (optional) Fresh parsley, finely chopped |
What To Do
Splash olive oil into a dutch oven or soup pot. Brown sausage and garlic.
Add onion, celery, and cook until the onion is soft and starting to brown. Add green pepper and let is cook for a few minutes. Add the two cans of diced tomatoes, cayenne pepper, chili powder, and thyme.
Simmer for at least ten minutes, and an hour if possible. Add parsley and shrimp if you are using it, and simmer a few more minutes until the shrimp is heated thoroughly.
Add onion, celery, and cook until the onion is soft and starting to brown. Add green pepper and let is cook for a few minutes. Add the two cans of diced tomatoes, cayenne pepper, chili powder, and thyme.
Simmer for at least ten minutes, and an hour if possible. Add parsley and shrimp if you are using it, and simmer a few more minutes until the shrimp is heated thoroughly.
Notes
- I am allergic to shellfish, but still cook with it because the household likes it.
- The beauty of this recipe is that you can make it a sausage-only version, adding shrimp at the very end, so I can still taste as I go.
- Pairs well with fluffy and slightly sweet jasmine rice as a nice balance to the spicy sausage and cayenne pepper.
