SMOKED SAUSAGE AND POTATO FRICASSE
The potatoes in this dish just soak up the flavor of the sausage and spices.
1 lb. Smoked Sausage
1 cup chopped onion
one-half cup chopped bell pepper
one-half cup chopped celery
1 tablespoon minced garlic
1 tablespoon Tony Chachere's Creole Seasoning
2 tablespoons Worcestershire sauce
one quarter teaspoon white pepper
one quarter cup dark roux
4 cups beef stock
3 lbs. red potatoes, cubed
one quarter cup chopped green onion
2 tablespoons chopped parsley
Directions:
Heat large saucepot and brown Bryan Smoked Sausage.
Add onion, bell pepper, celery, garlic and saut? for 2 minutes.
Add Tony Chachere's Creole Seasoning, Worcestershire sauce, white pepper, dark
roux and saut? until roux begins to soften. Add 1 cup beef stock and stir until
roux begins to dissolve. Cover pot and simmer for 15 minutes, stirring
occasionally.
Uncover pot and cook for an additional 5 minutes, stirring occasionally.
Add potatoes and remaining beef stock, bring to boil, cover and cook for 20
minutes over medium high heat. Remove cover and cook for additional 5 minutes.
Add green onions and parsley.
Yields 6 servings.
HUGS JANET
"In our hands we hold today; In our dreams we hold
tomorrow; In our hearts we hold forever".
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