Use kielbasa, since Emeril now uses Italian sausage for this Tomato and Sausage Soup. Using a stock image.

Serves 6

emerils.com

INGREDIENTS
2 slices bacon, diced
4 ounces linguica, finely chopped
4 ounces linguica, sliced 1/4-inch thick
4 ounces chorizo, finely chopped
4 ounces chorizo, sliced 1/4-inch thick
1 cup chopped red onions
2 teaspoons Essence, recipe follows
1/8 teaspoon crushed red pepper
1 tablespoon chopped garlic
1 bay leaf
4 cups chopped peeled and seeded tomatoes
3 cups chicken stock
Salt and freshly ground black pepper
1/4 cup chopped fresh cilantro leaves
Crusty bread

Essence (Emeril’s Creole Seasoning):
2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried leaf oregano
1 tablespoon dried thyme

Combine all ingredients thoroughly and store in an airtight jar or container.

INSTRUCTIONS
In a large saucepan or stock pot, fry the bacon over medium-high heat for 2 minutes. Add the chopped and sliced sausages and cook with the bacon until the fat is rendered and all the meat is browned, about 5 minutes. Add the onions, Essence, and crushed red pepper and cook, stirring often, until softened, about 5 minutes. Add the garlic and cook until fragrant, 30 seconds.

Add the bay leaf, tomatoes and stock and stir to combine. Bring to a boil, reduce the heat and simmer for 30 minutes. Season, to taste, with salt and freshly ground black pepper. Garnish with cilantro and serve with crusty bread.

Bigos is an Eastern European stew that has many adaptations; some versions incorporate rice and/or a variety of vegetables and meats, so you can use whatever you have on hand. This version is a Polish hunter’s stew that features kielbasa, smoky bacon, melty cabbage, and lots of delicious broth that can be sopped up with bread.

Serves 12

bonappetit.com

INGREDIENTS
1 lb. double-smoked slab bacon, cut into 1″ cubes
1½ lb. kielbasa sausage, sliced on a diagonal ½” thick
8 garlic cloves, crushed
3 Tbsp. double concentrated tomato paste
1 Tbsp. paprika
1 tsp. ground coriander
1 tsp. ground cumin
¾ tsp. cayenne pepper
2 medium onions, thinly sliced
1 cup dry white wine
2 Tbsp. kosher salt
1 small head of green cabbage (about 2 lb.), cored, thinly sliced
2 large carrots, peeled, sliced 1½” thick
1 Pink Lady apple, cored, grated on the large holes of a box grater
2 lb. Yukon Gold potatoes, scrubbed, cut into 1″ pieces
1 lb. sauerkraut (not drained; about 2 cups)
4 cups homemade beef stock or water
Small dill sprigs, dark rye or pumpernickel bread, and unsalted butter (for serving)

INSTRUCTIONS
Cook bacon in a large Dutch oven or other heavy pot over medium heat, stirring often, until brown and crisp, 10–12 minutes. Transfer bacon to a small bowl with a slotted spoon; set aside. Cook kielbasa in bacon fat in pot, stirring occasionally, until golden brown, about 10 minutes. Transfer to a medium bowl with tongs; set aside.

Reduce heat to medium-low, add garlic to same pot, and cook, stirring often, until just beginning to turn golden brown, about 3 minutes. Add tomato paste and cook, stirring constantly, until paste darkens slightly in color and begins to stick to pot, about 2 minutes. Add paprika, coriander, cumin, and cayenne and cook, stirring constantly, just until fragrant, about 30 seconds. Immediately add onions and turn to coat. Increase heat to medium-high, pour in wine, and cook, scraping up browned bits from bottom of pot, until smell of the alcohol cooks off, about 3 minutes. Stir in salt, then add cabbage, carrots, apple, potatoes, sauerkraut, stock, and reserved bacon. Bring to a simmer. Cover, reduce heat, and simmer gently, mixing well halfway through, 1 hour. Mix in reserved kielbasa. Cover and cook until bacon is tender, cabbage is meltingly soft, and potatoes are cooked through, 30–60 minutes.

Divide stew among bowls. Top with dill. Serve with bread and butter alongside.

Do Ahead: Stew can be made 1 week ahead (flavor will improve as time goes on). Cover and chill.

Serves 4

INGREDIENTS
SEASONING MIX:
4 small whole bay leaves
1 teaspoon salt
1 teaspoon or more white pepper
1 teaspoon or more dry mustard
1 teaspoon or more ground red pepper (should be cayenne, this is the heat factor)
1 teaspoon or more gumbo filé (filé powder)
1 teaspoon or more ground cumin
1/2 teaspoon black pepper
around a teaspoon or so dried thyme leaves

4 tablespoons margarine
1 1/2 cups or so diced, smoked ham
1 heaping cup of diced kielbasa
1 1/2 cups chopped onions
1 1/2 cups chopped celery
1 cup chopped green bell peppers
1 1/2 teaspoon or more minced garlic
2 cups uncooked converted rice ( a 16 oz box of Uncle Ben’s will do)
4 cups chicken stock

INSTRUCTIONS
Thoroughly combine the seasoning mix ingredients in a small bowl and set aside.

In a large heavy skillet (cast iron is preferred, if not a must) melt the margarine over high heat. Add the ham and sausage; cook 5 minutes, stirring occasionally. Add the onions, celery, bell peppers (better known as the Holy Trinity), seasoning mix and garlic. Stir well and continue cooking until browned, about 10 to 12 minutes, stirring occasionally and scraping the pan bottom well. Stir in the rice and cook 5 minutes or less, stirring and scraping pan bottom occasionally. Add the stock, stirring well. Bring mixture to a boil; reduce heat and simmer until rice is tender but still a bit crunchy, about 20 minutes, stirring occasionally toward the end of cooking time.

Remove bay leaves and serve.