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Prep Time: 10 minutes, Cook Time: 20 minutes, Serves: 4 2 tsp. Henry's Canola Oil 1/2 lb. fully-cooked nitrate-free spicy polish sausage, diced 1 small organic onion, diced 1/2 organic red pepper, diced 2 stalks organic celery, diced 3 cloves garlic, minced 1/2 c. organic chicken stock 1 (15 oz.) can Henry's Black Beans (do not drain) 1 (14 oz.) can diced organic tomatoes 1/2 c. Henry's Frozen Corn 1/2 tsp. salt 1 tsp. file powder 2 tsp. Creole seasoning (see recipe below) hot sauce to taste 2 c. organic brown rice, cooked Heat canola oil in a large soup pot over medium high heat. Add sausage and cook until lightly browned. Remove sausage from pan and drain on a paper towel. Place onions, red peppers, celery and garlic in soup pot. Sauté for about 8 minutes, or until soft. Add chicken stock and stir to remove browned bits from bottom of pan. Add beans, tomatoes, corn and sausage. Stir in spices and add hot sauce to taste. Cover and simmer for about 10 minutes, stirring occasionally, adding more chicken stock if necessary. Serve over brown rice, or with freshly baked jalapeño cornbread. Creole Seasoning 2 Tbsp. onion powder 2 Tbsp. garlic powder 2 Tbsp. dried oregano leaves 2 Tbsp. dried sweet basil 1 Tbsp. dried thyme leaves 1 Tbsp. black pepper 1 Tbsp. white pepper 1 Tbsp. cayenne pepper 1 Tbsp. celery seed 5 Tbsp. sweet paprika Place all spices in a food processor. Pulse until well-mixed, or whisk together in a large bowl. Store in a covered jar. Make extra for gifts - this seasoning blend makes a great stocking stuffer! |
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