1/2 c. vegetable oil 1/2 c. all-purpose flour 1 c. chopped green bell pepper 1 c. chopped celery 1 c. chopped onion 1 (14-1/2-ounce) can diced tomatoes 4 c. chicken broth 1 tsp. thyme leaf 1 tsp. garlic powder 1 tsp. salt 1/4 tsp. cayenne pepper 1 lb. smoked sausage (like kielbasa), cut into 1/2-inch slices Grits, prepared according to package directions for 6 servings, warmed
What to do:
1. In a soup pot over medium heat, heat oil; add flour and cook 6 to 8 minutes, or until roux is a golden caramel color, stirring constantly. 2. Add the green pepper, celery, and onion and cook 4 to 5 minutes, or until tender, stirring occasionally. Add remaining ingredients except grits, and bring to a boil. 3. Reduce heat to low and cook 25 to 30 minutes, stirring occasionally. Serve over grits.
