Lentil Soup with Andouille Sausage
4-1/2 cups chicken stock
4-1/2 cups beef stock
1-1/2 cups dried lentils
1 Tbsp. olive oil
1/3 cup each, chopped celery, chopped onion, chopped carrot
2 cloves garlic, minced
2 links Dibrova Andouille Sausages, cut in half lengthwise, then sliced in ½ inch pieces
2 tsp. dried thyme
½ tsp. Creole seasoning
¼ cup flat leaf parsley, finely chopped
In a large pot, combine both stocks and the lentils and bring to a boil. Reduce heat heat to low, cover, and simmer for 30 minutes.
Meanwhile, heat oil in a medium skillet over medium heat. Add chopped celery, onion and carrot and cook about 7 minutes until soft and beginning to brown, adding garlic during final minute of cooking. Add to stock along with sausages and seasonings. Cover and simmer about 45 minutes until lentils are very tender, stirring occasionally. Season with salt and freshly ground black pepper. Garnish with parsley before serving.
Green Chile Breakfast Burritos with Andouille
1 Tbsp. oil
¼ cup chopped yellow onion
¼ cup chopped red bell pepper
3 links Dibrova Andouille Sausages, coarsely chopped
2 Tbsp. chopped green chiles
1/8 tsp. salt
1/8 tsp. black pepper
Pinch of cayenne pepper (optional)
6 flour tortillas, warmed
¾ cup Monterey Jack cheese, shredded
Heat oil in a large, non-stick skillet over medium heat. Add onions and red bell pepper and cook 5 minutes until tender. Add sausages and green chiles and cook 4-5 minutes more.
Meanwhile, whisk together the eggs, salt, pepper and cayenne. Add the eggs to the skillet with the sausage mixture and cook, stirring frequently, until eggs are well set.
To make the burritos, spoon some of the egg/sausage mixture onto the flour tortilla, add 2 Tbsp. of the cheese and roll up, folding the sides in as you go. Serve with salsa.