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Roasted Vegetable Chowder with Bison Cajun Andouille Sausage

Our Bison Cajun Andouille Sausage works wonders with this recipe. The roasted vegetables intensify the flavor and make this chowder taste spectacular! A perfect recipe to make ahead of time and freeze or to heat to eat later.

- High Plains Bison Kitchen

Servings:
18
Serving Size:
11.5 oz (327g)
Prep Time:
30 min
Total Cooking Time:
420 min

Ingredients:

  • 3 carrots peeled, ¼ inch diced
  • 1 yellow onion, ½ inch diced
  • 2 vine ripened tomatoes, ½ inch diced
  • 1 medium eggplant, ½ inch dice skin on
  • 10 oz. button mushrooms, quartered
  • 1 yellow bell pepper, ½ inch diced
  • 1 red bell pepper, ½ inch diced
  • 3 celery stalks, sliced ¼ inch
  • ¾ cup extra virgin olive oil
  • ½ teaspoon sea salt
  • ½ teaspoon pepper
  • 8 grilled Bison Cajun Andouille sausages
  • 8 oz. tomato paste
  • 2 quarts water
  • 8 cloves of garlic, minced
  • 1 (10 oz.) can black-eyed peas, drained
  • 1 (10 oz.) can butter beans, drained

Cooking Instructions:

To Prepare the Vegetables: 

1. Preheat oven to 450°F.

2. In a mixing bowl season the vegetables with olive oil, salt, and pepper.  Toss well to coat.

Note: keep vegetables separate, they will not all be roasted together.

3. Now you are going to roast multiple batches of your vegetables in the below order. Each batch will need to be evenly placed onto baking sheet.  When each batch is finished place roasted vegetables in soup pan.
a. Roast carrots, onion, and tomatoes for 45 minutes or until well browned.
b. Roast eggplant and mushrooms for 20 minutes or until golden brown.
c. Roast yellow & red bell peppers and celery for 10 minutes or until golden brown.

I like to really roast the bell peppers to help release their natural sweetness.  Even a little charring on the edges is OK because this will add a unique Smokey flavor to the chowder.
Plus roasting the vegetables reduces the water content and concentrates the natural flavors!



To Prepare the Bison Andouille Sausage:

1. In a cast iron grill pan turn both burners to medium heat and cook sausages until charred on the outside, about 10 minutes.  . Turn frequently to prevent burning.

2. Slice the sausages in half, length wise and then slice into ¼ inch pieces and place into soup pot with vegetables.  

3. Add tomato paste, water, garlic, butter beans and black eyed peas to the soup pot.

4. Place on stove and bring to a light simmer over medium heat.  Stir occasionally to prevent burning.  Reduce heat to low and cook for an additional 4-6 hrs to allow the flavors to blend and mature.  

A great time saver is preparing these ahead of time and place in the freezer until you’re ready to make the chowder.

You could also put into a crock-pot or slow cooker and cook on low for 6-8 hrs or high for 5-6 hrs. Serve with corn bread or a mixed vegetable salad for a great meal!


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