The color comes from Poivron Rouge Paprika, the zap from Chipotle Chile Powder and a hot picante sauce. To prepare broth, fry onions and garlic in olive oil. Add a large can of crushed tomatoes in sauce.
Add water, a ham hock, 'Better Than Bouillon Lobster Base', and 'Bun Oc' Vietnamese Soup Seasoning. Simmer together for about a half hour.
Add celery, carrots, cauliflower, green beans, red pepper, fresh corn and parsley.
Saute link sausage, slice and add; boil malloraddus pasta in a separate kettle, and add. I pour a little olive oil on top, and add additional hot picante sauce when served.
Yes, this cornbread is rich and buttery - there is nothing like it, partnered with a true Southern gumbo.
