Use kielbasa, since Emeril now uses Italian sausage for this Tomato and Sausage Soup. Using a stock image.
Serves 6
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.
