Directions
- 1Cook the sliced Conecha sausage in a pot until done.
- 2Add diced onion to the sausage and cook together.
- 3Add collard greens to the pot.
- 4Add corn to the pot.
- 5Add fire-roasted diced tomatoes to the pot.
- 6Add black eyed peas to the pot.
- 7Add drained navy beans to the pot.
- 8Stir all the ingredients together.
- 9Add a scoop of vegetable bouillon paste to the pot.
- 10Pour in enough chicken broth to make the soup as soupy as you like.
- 11Stir the soup.
- 12Bring the soup to a simmer.
- 13Add Cajun Walt seasoning to taste.
- 14Add black pepper to taste.
- 15Turn the heat to low and cover the pot with a lid, letting it cook for about an hour.
- 16In a bowl, combine White Lily self-rising cornmeal mix, eggs, oil, buttermilk, salt, and pepper for the cornbread.
- 17Whisk the cornbread mixture until well combined.
- 18Pour the cornbread batter into a greased muffin tin.
- 19Bake the cornbread until golden brown.
- 20Serve the swamp soup warm with cornbread.
Ingredients
- Conecha Sausage
- onion
- collard greens
- corn
- fire roasted diced tomatoes
- black eyed peas
- drained navy beans
- vegetable bouillon paste
- chicken broth
- Cajun Walt seasoning
- black pepper
- white lily self-rising cornmeal mix
- 2 eggs
- oil
- buttermilk
- salt
Equipment
potmuffin tinbowlwhiskladle
Tips
- Let the soup simmer for about an hour for the flavors to come together. Do not taste until after simmering for 30 minutes to an hour.
- You can also make this soup with turnip greens.
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