Ingredients :<\/p>\n\n\n\n
Soup<\/span><\/pre>\n\n\n\n- 1 Tbsp extra virgin olive oil<\/li>
- 12 oz chicken andouille sausage diced<\/li>
- 1 bunch greens <\/li>
- 1 small onion diced <\/li>
- 1 tsp smokes paprika <\/li>
- 1\/2 tsp garlic powder <\/li>
- 1\/2 tsp black pepper <\/li>
- 1\/4 tsp crushed red pepper <\/li>
- 4 cups low sodium chicken broth <\/li>
- 14.5 oz can diced fire roasted tomatoes <\/li>
- 1 cup water<\/li><\/ul>\n\n\n\n
Dumplings <\/pre>\n\n\n\n
- 3\/4 cup cornmeal <\/li>
- 1\/4 cup flour<\/li>
- 1 tsp sugar <\/li>
- 1\/2 tsp baking powder <\/li>
- 1\/2 tsp salt<\/li>
- 1 tbsp olive oil<\/li><\/ul>\n\n\n\n
Directions <\/p>\n\n\n\n
- 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.<\/li>
- Add chicken stock, tomatoes and water, bring to simmer, cover and cook for 45 minutes. Scoop 1\/2 cup of liquid and set aside.<\/li>
- Make dumplings: In a small bowl whisk together dry ingredients. Add olive oil and reserves liquid. Whisk until combined.<\/li>
- 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.<\/li><\/ol>\n","protected":false},"excerpt":{"rendered":"