Recipe


Andouille Soup

Thursday, January 30, 2014

Andouille sausage is one of my favorite things. Salty, spicy, savory, and loaded with umami—what's not to like. I have often added it to bean or lentil soup, but always felt vaguely disappointed by the result. The soup itself never seems to do justice to the sausage.

So, I set about trying to create a soup that would exhalt—rather than dilute—the character of andouille sausage. As a Creole creation, andouille is of course defined by its spice, mostly cayenne but usually including a blend with paprika and other milder peppers. Of course there's plenty of garlic, plus some cumin, thyme, and oregano. I kept this same seasoning profile for the soup. I wanted to keep beans in the picture for heft, but I also wanted (it's been a cold winter) something with a little creaminess, some stick-to-the-ribs and warm-you-through quality to it.

Last year I grew some good field corn in the garden (King corn, massive 14-inch ears on 10-foot stalks), and dried the cobs to make into corn meal. We have been very pleased with the flavor and texture of the polenta made with this corn, and I thought, why not try it for thickening the soup? The result was fantastic. To give the soup some acid and bite I added canned tomatillos (also from the garden), and then used a little milk to mellow the background.

The end result was exactly what I was hoping for: strong, spicy, and satisfying.

I sized this for three servings because I wanted to scale to 1 link of sausage, about 5 oz., and that's just how it worked out. It will store well and be even better as a leftover, so don't be afraid to make a little more than you need. If you don't want to soak your beans (or forget the night before) you can substitute a regular 14 ounce can of beans. I recommend pintos or cranberries. (I used turkey craw beans from our garden.) If you aren't big on spiciness, you could easily substitute a milder sausage, and go easy on the peppers. If you don't have canned tomatillos, buy them fresh and chop them, then puree them and the peppers with just enough water to make a good sauce. You'll be adjusting the thickness of the soup anyway, whether by simmering it down or, if already too thick, by thinning it a bit. You don't want porridge, but you don't want it watery. Find the sweet spot.

Andouille soup

1

links

andouille sausage

6

oz

beans

1

cup

chicken broth

1

cup

pork broth

1

cup

tomatillos, canned, with juice

1/2

whole

onion, chopped fine

3

whole

serrano peppers

4

cloves

garlic, minced

1/4

cup

cornmeal

1

tbs

tequila

2

ounces

milk

1/2

tsp

cumin seeds

1/2

tsp

coriander seeds

1/4

tsp

black peppercorns

1

tbs

paprika, powdered

1/2

tsp

thyme

1/2

tsp

oregano

1/2

tsp

salt

1/2

tsp

file powder

1

Soak beans overnight. Simmer in chicken and pork broth until tender-firm, remove from heat, and set aside until needed.

2

In a large sauce pan, slowly cook the sausage until well browned, then chop into dice and set aside. Meanwhile, grind the spices with the salt, and puree the peppers with the tomatillos.

3

In the same pan brown the onion in the oil, then add the spices, garlic, and cornmeal, and continue browning, stirring frequently, until fragrant. Deglaze with the tequila.

4

Add the tomatillo mixture, herbs, and file, and simmer until thick and bubbly, about 10-15 minutes, then add the reserved beans, sausage, and milk. Simmer until all flavors are well blended, adjusting with a little water if needed to achieve the desired consistency, about 30-40 minutes.

5

Serve in wide bowls with cilantro to garnish.

Servings: 3

Yield: 5 cups

Cooking Times

Preparation Time: 45 minutes

Cooking Time: 2 hours

Inactive Time: 1 hour and 15 minutes

Total Time: 3 hours

Degree of Difficulty

Degree of Difficulty: Moderately difficult

Nutrition Facts

Serving size: 1/3 of a recipe (13.5 ounces).

Percent daily values based on the Reference Daily Intake (RDI) for a 2000 calorie diet.

Nutrition information calculated from recipe ingredients.

Amount Per Serving

Calories

464.51

Calories From Fat (30%)

140.66

% Daily Value

Total Fat 15.82g

24%

Saturated Fat 5.34g

27%

Cholesterol 28.97mg

10%

Sodium 1347.78mg

56%

Potassium 1320.19mg

38%

Total Carbohydrates 53.72g

18%

Fiber 17.51g

70%

Sugar 4.75g

 

Protein 27.07g

54%

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