Louisiana Style Chicken Sausage and Southern Greens

INGREDIENTS

2 tablespoons olive oil

12.8 oz package of fully cooked chicken   smoked andouille sausage (4 links), sliced into 1/4 inch thick rounds

1 cup celery, diced

1 cup carrots, diced

1 cup onion, diced

4-5 cloves of garlic, chopped

14.5 oz can of diced tomatoes

1 teaspoon ground cumin

1 teaspoon ground red chipotle

1 teaspoon Aleppo Pepper

1 teaspoon smoked spanish paprika

1 tablespoon cajun seasoning

sea salt and ground pepper

2 cups chicken broth

15.5 oz can of Trader Joe’s cuban style black beans

16 oz bag of Trader Joe’s Southern Greens Blend

INSTRUCTIONS

In a large stock pot over medium-high heat add the olive oil and brown the andouille sausage pieces.  After they have turned a golden brown and begin to show signs of crispness around the casing, add the onions, carrots and celery.

Let the four ingredients cook together for about five minutes, stirring frequently so nothing burns.

Once the vegetables have softened a bit, add the garlic, can of tomatoes and all the seasoning spices and salt and pepper.  Stir to combine.  While those flavors are setting open the beans and chicken broth.

Add the beans and broth and allow the soup to come to a boil, stirring occasionally.  Once it has come back to a boil, add half the bag of southern greens.  Stir and cover for a couple minutes.  Remove lid and stir in the rest of the greens.  Cover and reduce heat to a simmer.

Simmer for about 30-35 minutes to set the flavors, stirring occasionally.

Serve hot in a bowl with good crusty bread, over mashed potatoes or rice. (serves 6)