Bison Council

Bison Recipes

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.

Roasted Vegetable Chowder with Bison Cajun Andouille Sausage
Prep Time:
30 Minutes
Cook Time:
7 Hours
Serving:
18

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 tsp. sea salt
  • ½ tsp. 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

Directions


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.
  3. Note: keep vegetables separate; they will not all be roasted together.
  4. 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.
  5. a. Roast carrots, onion, and tomatoes for 45 minutes, or until well browned.
  6. b. Roast eggplant and mushrooms for 20 minutes, or until golden brown.
  7. c. Roast yellow and red bell peppers and celery for 10 minutes, or until golden brown.

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.
  5. A great time saver is preparing these ahead of time, and placing in the freezer until you’re ready to make the chowder.
  6. 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!