This classic New Orleans-style dish is made the old fashioned way. It's like a Mardi Gras parade of flavor in your mouth!
Cooking Time: 40 min
What You'll Need:
1/2 cup vegetable oil
1/2 cup all-purpose flour
1 cup chopped green bell pepper
1 cup chopped celery
1 cup chopped onion
1 (14-1/2-ounce) can diced tomatoes
4 cups chicken broth
1 teaspoon thyme leaf
1 teaspoon garlic powder
1 teaspoon salt
1/4 teaspoon cayenne pepper
1 pound smoked sausage (like kielbasa), cut into 1/2-inch slices
Grits, prepared according to package directions for 6 servings, warmed
What To Do:
1. In a soup pot over medium heat, heat oil; add flour and cook 6 to 8 minutes, or until roux is a golden caramel color, stirring constantly.
2. Add the green pepper, celery, and onion and cook 4 to 5 minutes, or until tender, stirring occasionally. Add remaining ingredients except grits, and bring to a boil.
3. Reduce heat to low and cook 25 to 30 minutes, stirring occasionally. Serve over grits.
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