Sausage and Potato Stew
The potatoes in this dish soak up the flavor of the sausage and spices. The onions celery and green pepper allow you to speak of vegetables when you describe the dish. The gravy gives you a reason for placing a large plate of crusty bread on the table. Good dish for a cold/wet night. We have substituted Sweet Potatoes and Yukon Gold potatoes which give two different (other) flavors to the stew. A friend of ours did it with frozen hash browns, which did not work - too mushy.
1 lb. Breakfast Sausage (the kind that comes in a 1 pound chub) – like Owen’s or Jimmy Dean’s or Bryan’s or whatever they sell wherever you are.
1/2 to 1 pound smoked sausage, cut into slices
1/2 Stick Butter
1 cup chopped onion
one-half cup chopped bell pepper (green or red)
one-half cup chopped celery
1 Tablespoon minced garlic
1 Tablespoon flour
1 Tablespoon “Slap Ya Mama” (http://www.slapyamama.com/) Cajun Seasoning. We have switched away from Tony Chachere's Cajun Seasoning to Slap Ya Mama at our house. The new one is less salty and more flavorful (zippy).
2 Tablespoons Worcestershire sauce
3 cups low sodium beef stock, plus 1 cup if needed
3 lbs. red potatoes, peeled and cubed
one quarter cup chopped green onion
2 tablespoons chopped parsley
I use a shallow Cast Iron Stock pot to make this. Cook sausage. Break up country sausage into crumbles and leave smoked sausage slices intact. Remove the cooked sausage and drain to remove as much oil as possible. Clean oil from pan. Add butter and vegetables and sauté vegetables until they are tender. Add flour and cook for five to seven minutes stirring to make certain flour is cooked – white to mild tan color, then return sausage to pan, add Cajun Seasoning, Worcestershire sauce, beef stock and simmer for 20 minutes, stirring occasionally. Add potatoes, bring to low boil, cover and cook for 20 minutes at a low boil (covered) until the potatoes are tender. Leave the potatoes on top - do not stir them in – this will help keep them from sticking to the pan. If needed add another cup of beef stock to keep contents moist to wet. Add green onions and parsley.
Serve in a bowl with crusty bread. I like mine a little wet – not so thick. Gives a reason to eat more bread with the stew.
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