We had a craving for broth-based soup flavored with sausage, so we tried this recipe: https://www.foodnetwork.com/recipes/food-network-kitchen/summer-vegetable-soup-with-andouille-3364832
Our modifications: first, we used 1/2 lb (2 links) Whole Foods frozen, uncooked chicken andouille sausage, which we cut into 1/2″ thick slices, cooked thoroughly, and browned in 1 Tbsp canola oil in a stainless steel, low-walled Dutch oven. Second, right after removing the browned sausage, we added 2 tsp olive oil and sauteed 1 small chopped onion and 2 cloves minced garlic (these aromatics were not part of the Food Network Kitchen recipe). Third, for the vegetables, we used 1 russet potato (peeled and diced), 12 oz green beans (trimmed and cut into 2″ pieces), and 15 oz canned no-salt corn (drained). Fourth, we increased the tomato paste to 2 Tbsp and for the liquid, we used 4 cups no-salt chicken broth and 2 cups water. At the end of cooking, we found the soup underseasoned, so we added 2 tsp cajun seasoning (McCormick brand) for flavor balance. This ended up being a flavorful and satisfying soup. (Oct. 2023)
Cooking Adventures 