LOUISIANA SHRIMP 'N SAUSAGE SOUP
(Again, sorry for the caps)
2 TBL PEANUT OIL
1 LARGE BERMUDA OR VIDALIA ONION, CHOPPED
3 CLOVES GARLIC, MINCED OR PRESSED
1 GREEN BELL PEPPER, SEEDED, COARSELY CHOPPED
8 OZ. FRESH BUTTON MUSHROOMS, CLEANED AND QUARTERED
1 LB. HOT SAUSAGE, BULK
2 (15.5 OZ.) DICED TOMATOES AND GREEN CHILIS, WITH LIQUID
1 QT. CHICKEN BROTH
1 CUP COOKED, DICED CHICKEN BREAST
1 CUP QUICK-COOKING BARLEY
2 TBLS DARK BROWN SUGAR
1 TBLS WORSTERSHIRE SAUCE
1 TSP SALT, OR TO TASTE
1 TBLS BLACK PEPPER,
1 ½ TSP LOUISIANA-STYLE HOT PEPPER SAUCE, OR TO TASTE
1 CUP SOUR CREAM
½ LB MEDIUM RAW SHRIMP, PEELED AND DE-VEINED
(now, this is where, in my recipe writing "career", I had an Epiphany about when and when NOT to type in capitals
)
Heat the oil in a large dutch oven
Saute’ the onion until it’s softened, but not browning.
Stir in the garlic and green pepper and saute’ 3minutes
Stir in the mushrooms and cook 1 minute more.
Brown sausage in frying pan
Drain and add to the onion/mushroom mixture
Add tomatoes, broth, chicken, barley, brown sugar, Worstershire sauce, salt, pepper and hot pepper sauce.
Bring to the boil, reduce heat, cover and simmer 20 minutes or until barley
is tender..
Add more broth as necessary. (add more for soup, less for stew)
When the barley is tender, stir about 1/2 cup of the mixture into the sour cream to keep it
from curdling, then stir the diluted sour cream into the soup and gently heat through
Just before serving, add the shrimp. Cook just till they turn color.
Serve immediately, garnished with a dollop of sour cream in each individual bowl, if you want....
Serves 8(Again, sorry for the caps)
2 TBL PEANUT OIL
1 LARGE BERMUDA OR VIDALIA ONION, CHOPPED
3 CLOVES GARLIC, MINCED OR PRESSED
1 GREEN BELL PEPPER, SEEDED, COARSELY CHOPPED
8 OZ. FRESH BUTTON MUSHROOMS, CLEANED AND QUARTERED
1 LB. HOT SAUSAGE, BULK
2 (15.5 OZ.) DICED TOMATOES AND GREEN CHILIS, WITH LIQUID
1 QT. CHICKEN BROTH
1 CUP COOKED, DICED CHICKEN BREAST
1 CUP QUICK-COOKING BARLEY
2 TBLS DARK BROWN SUGAR
1 TBLS WORSTERSHIRE SAUCE
1 TSP SALT, OR TO TASTE
1 TBLS BLACK PEPPER,
1 ½ TSP LOUISIANA-STYLE HOT PEPPER SAUCE, OR TO TASTE
1 CUP SOUR CREAM
½ LB MEDIUM RAW SHRIMP, PEELED AND DE-VEINED
(now, this is where, in my recipe writing "career", I had an Epiphany about when and when NOT to type in capitals
)Heat the oil in a large dutch oven
Saute’ the onion until it’s softened, but not browning.
Stir in the garlic and green pepper and saute’ 3minutes
Stir in the mushrooms and cook 1 minute more.
Brown sausage in frying pan
Drain and add to the onion/mushroom mixture
Add tomatoes, broth, chicken, barley, brown sugar, Worstershire sauce, salt, pepper and hot pepper sauce.
Bring to the boil, reduce heat, cover and simmer 20 minutes or until barley
is tender..
Add more broth as necessary. (add more for soup, less for stew)
When the barley is tender, stir about 1/2 cup of the mixture into the sour cream to keep it
from curdling, then stir the diluted sour cream into the soup and gently heat through
Just before serving, add the shrimp. Cook just till they turn color.
Serve immediately, garnished with a dollop of sour cream in each individual bowl, if you want....