Louisiana Hot Sausage and Black Bean Soup EVERGOOD FINE FOODS

Louisiana Hot Sausage and Black Bean Soup EVERGOOD FINE FOODS
2 tablespoons vegetable oil
1 cup chopped onions
3 garlic cloves,minced
1 1/2 teaspoons ground cumin
1 pound Evergood* Louisiana Hot Link Sausage,cut into
1/2-inch pieces
2 15-ounce cans black beans, undrained
2 cups chicken broth
1 cup orange juice
1. Heat a large saucepan over medium heat until hot.
2. Add vegetable oil and onions. Cook until onions soften and turn slightly golden.
3. Stir in garlic and cumin. Cook briefly, but do not let garlic brown.
4. Stir in all remaining ingredients and bring to a boil. Reduce heat and simmer for 15-20 minutes.
Makes 6 servings.

Sausage and Bay Scallop Chowder PREMIO

Sausage and Bay Scallop Chowder PREMIO

3 tablespoons butter
1 cup onions cut in
1/2-inch dice
1 bay leaf
Salt and pepper
2 cups peeled potatoes cut in1/2-inch cubes
3 cups chicken broth
2 cups clam broth
4 tablespoons cornstarch
2 cups heavy cream, divided
1 pound Premio* sweet Italian sausages, cooked according to package directions and cut in 1/2-inch chunks
1 pound bay scallops, trimmed of side muscle
1 cup green onions thinly sliced on the bias
3 tablespoons chopped fresh parsley

1. Melt butter in a 5-quart sauce pot or small soup kettle over medium low heat. Add onions and bay leaf; cover and cook until soft, 5-7 minutes. Season to taste with salt and pepper.
2. Add potatoes and cook for 3-5 minutes. Add chicken broth and clam broth, and simmer until potatoes are just tender.
3. In a small bowl,make a paste of cornstarch and 1/2 cup cream.
4. Add the remaining 1 1/2 cups cream to the soup and return to a simmer.
5. Gently whisk in the cornstarch mixture and stir until the soup returns to a simmer.
6. Add sausage and scallops. Simmer for 3-4 minutes, or until scallops are cooked. Season to taste with salt and pepper.
7. To serve, sprinkle with green onions and parsley. Makes 4-6 servings.