Winter warmer stew with a Cajun kick. You can adapt this for the slow cooker. Since you're going to use an immersion blender later, don't stress on how small your dicing is.
2 onion, diced
1 cup celery, diced
1 green pepper, diced
1 fresh jalapeno, seeded, ribs removed, diced
1 lb. andouille sausage diced (reserve 1/2 lb.)
1 tbsp. cajun spice
3 cans black beans, Bush's
1 qt. beef stock
2 cans Rotel tomatoes
2 tbsp. chili seasoning
1 tsp. crushed red pepper
1 tbsp. Tabasco Chipolte sauce
In large stock pot, heat 2 tbsp. olive oil. Add vegetables and diced sausage. Saute until veggies are tender. Add cajun spice, saute 1 minute to release flavor. Add rest of ingredients(except reserved sausage) and bring to a boil. Blend chili with immersion blender until at desired consistency. Add reserved sausage, stir and serve with a dollop of sour cream and tortilla chips.
Lower heat and simmer for 45 minutes.
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