Andouille Sausage and Greens Soup with Cornmeal Dumplings

Soup

Ingredients :

Soup
  • 1 Tbsp extra virgin olive oil
  • 12 oz chicken andouille sausage diced
  • 1 bunch greens
  • 1 small onion diced
  • 1 tsp smokes paprika
  • 1/2 tsp garlic powder
  • 1/2 tsp black pepper
  • 1/4 tsp crushed red pepper
  • 4 cups low sodium chicken broth
  • 14.5 oz can diced fire roasted tomatoes
  • 1 cup water
Dumplings
  • 3/4 cup cornmeal
  • 1/4 cup flour
  • 1 tsp sugar
  • 1/2 tsp baking powder
  • 1/2 tsp salt
  • 1 tbsp olive oil

Directions

  1. Make soup: In a Dutch oven heat olive oil over medium high heat. Add sausage and cook, stirring occasionally until it turns brown about 5 minutes. Add greens and onion and cook until softened about 5 minutes. Add paprika, garlic powder, black pepper and red pepper flakes. Cook 1 minute, until fragrant.
  2. Add chicken stock, tomatoes and water, bring to simmer, cover and cook for 45 minutes. Scoop 1/2 cup of liquid and set aside.
  3. Make dumplings: In a small bowl whisk together dry ingredients. Add olive oil and reserves liquid. Whisk until combined.
  4. Add 1 heaping tbsp of dumpling batter at a time to the pot. You should have 12 dumplings. Cover and simmer until the dumplings are cooked through.