Saltymikes Sirlion And Andouille Stew |
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Prep Time: 0 Minutes Cook Time: 60 Minutes |
Ready In: 60 Minutes Servings: 6 |
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A nice spicy twist on good old beef stew. This is something I've always made without a recipe. I made a pot of the stew the other night and decided to type it up and submit it for others to try, Enjoy! Ingredients:
1 lb fresh andouille sausage, cut up (use the hot/spicy kind) |
11/2 +/- lb sirlion steak, 11/2-2 in. thick & cut into cubes |
1 medium onion, coarsely chopped |
14-16 oz whole kernel or fresh cut corn |
14-16 oz sweet peas |
2 cans (14-16) oz diced stewed tomatoes |
1 cup beef broth |
4 medium cloves garlic, minced |
2-3 tbsp olive oil |
4-6 medium to large potatoes, diced |
2-3 tbsp corn starch |
1-2 tbsp worcestershire sauce |
salt and ground black pepper to taste |
ground cayenne pepper to taste |
Directions:
1. Steam diced potatoes until near fork tender.
2. Place onion, garlic, steak and sausage in a large stew pot, season with Worcestershire sauce, salt, black and cayenne peppers.
3. Cook over medium heat until meat is done throughout.
4. Add diced tomatoes with liquid, corn and peas, re-season as necessary, and bring to a boil.
5. Thoroughly mix corn starch into beef broth and add to pot.
6. Return to boil and allow the stock to thicken. Reduce to simmer.
7. Add steamed potatoes to the pot and mix thoroughly.
8. Serve hot with cornbread.
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