Tomato and Sausage Soup

Total Time:
1 hr 25 min
40 min
45 min

6 servings

  • 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
  • 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.

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.

  • Yield: about 2/3 cup

  • Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch. Published by William and Morrow, 1993.

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