Roasted Vegetable Soup With Andouille Sausage Recipes

ANDOUILLE SAUSAGE SOUP

Steps:

• In a 6-qt. stockpot, heat oil over medium heat. Add onions, carrots and green pepper; cook and stir until tender, 8-10 minutes. Add garlic; cook 1 minute longer. Remove from pot., In same pot, brown sausage over medium heat. Add potatoes, tomatoes, Worcestershire sauce, pepper, broth and onion mixture. If desired, stir in liquid smoke and cayenne. Bring to a boil. Reduce heat; simmer, covered, until potatoes are tender, 15-20 minutes. If desired, top servings with sour cream.

ANDOUILLE SAUSAGE VEGETABLE SOUP RECIPE

Steps:

• In a large stock pot or dutch oven, add olive oil and heat on medium until light and shimmery.
• Add onion and cook until soft, about 5 minutes.
• Add garlic, celery, and carrots, and continue cooking for another 5-10 minutes, stirring occasionally, until fragrant, soft, and lightly browned.
• Stir in sliced andoille sausage, mushrooms, and zucchini, and heat until they are lightly browned as well.
• Season vegetables and meat with cumin, salt, dried oregano, and pepper.
• Slowly pour in beef broth, scraping up any browned bits from the bottom of the pan.
• Stir well and bring to a rolling boil, let reduce for about 5 minutes.
• When soup has thickened slightly, remove from heat and ladle into bowls.
• Serve immediately, enjoy!

ROASTED VEGETABLE SOUP WITH ANDOUILLE SAUSAGE

Steps:

• (This is NOT my picture). Slice up Andouille sausage into size you prefer. Boil for about 10 min. Drain and set aside.
• Remove seeds and stem from bell peppers and cut in half. Cube potatoes into large bite size pcs. Cut carrots in half longways. And quarter 1/2 of a sweet onion. Place all veggies in a large bowl, drizzle with olive oil and sprinkle with Mrs. Dash original blend.
• Place on large baking sheet along with garlic cloves (leave garlic in skin). Bake at 300° for 2 hrs. or till potatoes are fork tender.
• Remove garlic skin and place all veggies EXCEPT potatoes in food processor. Add about 2 c. of vegetable stock and puree.
• Pour into large soup pot with 4 c. of vegetable stock. Add cubed potatoes, cream cheese and Andouille sausage. Add paprika and salt and pepper to taste. Heat and let simmer long enough to melt cream cheese.

ROASTED SAUSAGE AND VEGETABLES SHEET PAN DINNER

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Heat 1 tablespoon oil over medium heat in a large skillet. Cook sausage in the hot oil until lightly browned, about 2 minutes per side. Set aside.
• Place potatoes, onion, bell peppers, zucchini, and oregano in a large bowl. Drizzle generously with remaining 5 tablespoons oil and season well with salt and pepper. Mix well. Place browned sausages and vegetable mixture on a large rimmed baking sheet or roasting pan, uncovered.
• Bake in the preheated oven, stirring occasionally, until vegetables are tender and browned, about 50 minutes. Season with additional salt and pepper.

SUMMER VEGETABLE SOUP WITH ANDOUILLE

Steps:

• Heat the olive oil in a large pot over medium-high heat. Add the sausage and cook, stirring often, until browned, about 5 minutes. Transfer to a plate using a slotted spoon.
• Add the potatoes, wax beans, green beans, corn, tomato paste, thyme, 3/4 teaspoon salt and a few grinds of pepper to the pot and stir to coat. Add 4 cups water and the chicken broth and bring to a boil. Reduce the heat to medium low and simmer until the potatoes are tender, about 15 minutes.
• Add the sausage to the pot and return the soup to a simmer; season with salt. Top each serving with the tomato, parsley and a drizzle of olive oil.

ANDOUILLE AND ROASTED SQUASH GUMBO

Steps:

• Preheat the oven to 400 degrees F.
• Place the squash on a baking sheet and spray with the olive oil spray and season with salt, pepper and nutmeg. Roast until tender and brown at the edges, 20 to 25 minutes.
• Heat a soup pot over medium-high heat. Add a drizzle of oil and the sausage, cook until brown, then remove. Add the remaining oil, some black pepper, flour and paprika, and stir. Cook until brown and very fragrant, 20 minutes. Add the celery, onions and bell peppers, season with salt and pepper and soften, 5 minutes. Add the okra, thyme, garlic, bay leaf and chile peppers, stir a few minutes more. Add the stock, beer and tomatoes and the hot sauce, to taste. Add the sausage back to the gumbo, simmer to thicken, 20 to 30 minutes. Add the squash and stir to combine. Cool and store for a make-ahead meal. Reheat over medium heat. Serve in shallow bowls and top with the scallions.