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Started By
Message
Sausage and tasso soup (w/ pics)
Posted on 4/22/13 at 9:38 am
Posted on 4/22/13 at 9:38 am
Today i felt like making a simple soup. Ive made this before and We love it. I am however always looking for new things to do with what I already know so I want your comments and suggestions.
Start with the spices:
Cayenne
Onion powder
Garlic powder
Chicken broth
Chicken bouillon
Then we have the important stuff.
Trinity (including red bells)
Tasso
Jalepeno smoked sausage
The trinity mix is mine that i chop up and freeze. The sausage is from redlich's cash and carry in Basile. If you go there, grab some boudin too. You are welcome. The tasso should have been from there as well but i didnt realize that i had run out. So i made do.
Throw some oil in a pot and start browning the sausage and tasso.
Then throw in the trinity.
Once you get the veggies where you want em, throw in 1 box of chicken broth and a few cups of water. (i know i showed 2 but there was only a little bit in one of them)
Cook up some rice with my secret ingredient
Let the soup simmer for at least an hour to pull the smoke and fat out of the sausage and tasso. Serve it over the rice The broth will make your knees weak.
Any contributions would be welcomed!
Start with the spices:
Cayenne
Onion powder
Garlic powder
Chicken broth
Chicken bouillon
Then we have the important stuff.
Trinity (including red bells)
Tasso
Jalepeno smoked sausage
The trinity mix is mine that i chop up and freeze. The sausage is from redlich's cash and carry in Basile. If you go there, grab some boudin too. You are welcome. The tasso should have been from there as well but i didnt realize that i had run out. So i made do.
Throw some oil in a pot and start browning the sausage and tasso.
Then throw in the trinity.
Once you get the veggies where you want em, throw in 1 box of chicken broth and a few cups of water. (i know i showed 2 but there was only a little bit in one of them)
Cook up some rice with my secret ingredient
Let the soup simmer for at least an hour to pull the smoke and fat out of the sausage and tasso. Serve it over the rice The broth will make your knees weak.
Any contributions would be welcomed!
5
Posted on 4/22/13 at 9:40 am to Jibbajabba
meh...all you need is some roux.
Posted on 4/22/13 at 9:53 am to Jibbajabba
You can cook the rice in the soup - it will absorb the flavors.
Posted on 4/22/13 at 10:16 am to oldcharlie8
quote:
meh...all you need is some roux.
This really scratches the itch for gumbo with about 1/10th of the labor. And you dont have to stir like a fool to keep things from burning. It has a great flavor.
Posted on 4/22/13 at 11:56 am to Jibbajabba
I might have to try this. How much onion powder and garlic powder do you usually put in?
Posted on 4/22/13 at 12:02 pm to tigertown79
Not a whole lot. More garlic powder than onion powder. I would say just enough to cover the top of the pot.
It is so simple and soooo good.
It is so simple and soooo good.
Posted on 4/22/13 at 12:07 pm to Jibbajabba
Need a roux
Posted on 4/22/13 at 12:15 pm to Jibbajabba
I don't normally eat rice in my soup but if I did I would definitely cook the rice in the soup for a one pot meal. I really like a cream based potato and sausage soup when in the mood for something sausage based and not wanting gumbo.
Posted on 4/22/13 at 12:26 pm to Bear Is Dead
quote:
Need a roux
Pay attention meathead. You are saying the same shite that he (oldcharlie8) said (in my best eminem voice).
Im not sure why that line from 8mile popped into my head but it does fit lol.
I agree that a roux would give it a different flavor. Dont you think that would be too much like gumbo? Im not trying to make gumbo. If you think it could take the soup in a different direction, how would you use the roux?
Posted on 4/22/13 at 12:33 pm to TorNation
Do you think cream would fit in this recipe at all? I dont cook with much cream.
Posted on 4/22/13 at 12:34 pm to Jibbajabba
You dont have to add the same amount of roux as in a gumbo, I would just add some type of thickening agent to the soup to give it a base.
Posted on 4/22/13 at 12:37 pm to Bear Is Dead
How much would you add and at what step would you put it in?
Posted on 4/22/13 at 1:10 pm to Jibbajabba
quote:
Do you think cream would fit in this recipe at all?
I would add a little bit of lightly cooked roux (blonde) then some cream along with diced potatoes instead of rice. Just before its done drop a handful of cheddar cheese and top with some fresh green onions. I also like to use roasted garlic in mine. The smokiness of the sausage and the right amount of red and black pepper really put this dish over the top.
This post was edited on 4/22/13 at 1:13 pm
Posted on 4/22/13 at 1:42 pm to Jibbajabba
quote:
If you think it could take the soup in a different direction, how would you use the roux
I wouldn't make a roux. If you want to thicken it up a bit, sautée your trinity in a sautée pan with a tablespoon of oil and a tablespoon of flour. Sautée until the veggies are soft then dump them with the sausage. it's not really a roux, takes a few minutes and adds some thickness and taste.
I also wouldn't use all the powders and just add more onions and garlic if you like.
Youre asking for suggestions so i gave a few. Doesn't mean I don't think your soup looks great.
Posted on 4/22/13 at 1:48 pm to Al Dante
quote:
it's not really a roux, takes a few minutes and adds some thickness and taste.
Could the flour just be added at the end or would that not do the same thing flavor wise?
Posted on 4/22/13 at 2:00 pm to Jibbajabba
I would think you want to cook off your flour a bit to help with the taste plus it would need to come up to a simmer/boil to fully thicken.
Posted on 4/22/13 at 2:02 pm to Jibbajabba
quote:
Could the flour just be added at the end or would that not do the same thing flavor wise?
That could work. If you do that though you have to make sure the flour is dissolved in a cup of water before you dump it in or else it could all clump up. Just put it in a small glass with some water and stir until it's all dissolved.
I would just do it with the veggies though. it browns a little bit.
ETA: and TOR is right. If you're going to add the dissolved flour like I described you need to bring the heat back up to a strong simmer for a few minutes or else the flour won't do it's thickening magic.
This post was edited on 4/22/13 at 2:11 pm
Posted on 4/22/13 at 6:10 pm to Jibbajabba
quote:
The sausage is from redlich's cash and carry in Basile. If you go there,grab some boudin too. You are welcome. The tasso should have been from there as well...
Redlich,s has the best link of (wet) boudin in LA. IMO... Redlich’s City Cash in Basile, LA = A+ Rated Boudin
Really good smoked meat all around.
Posted on 4/22/13 at 6:16 pm to Duane Dibbley
quote:
Redlich,s has the best link of (wet) boudin in LA. IMO... Redlich’s City Cash in Basile, LA = A+ Rated Boudin
Agreed. Eunice poultry is a close second.
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