Spicy New York Italian Sausage Stew |
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Prep Time: 30 Minutes Cook Time: 40 Minutes |
Ready In: 70 Minutes Servings: 8 |
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This Stew was the winner in the Twain Harte Fall Festival's Stew Cook-off (both the business and Peoples Choice categories). The recipe was in the Sierra Mountain Times, the cook is George Farrell owner of the Sportmens Coffee Shop. Ingredients:
1/2 cup canola oil |
1/2 cup flour, plus |
2 tablespoons flour |
2 lbs hot italian sausage, bulk (or remove from casings) |
3 yellow onions |
6 stalks celery |
6 carrots |
3 garlic cloves, minced |
1 red bell pepper |
1 orange bell pepper |
2 green bell peppers |
2 yams |
5 red potatoes |
3 tablespoons tomato paste |
2 quarts chicken broth |
2 teaspoons thyme |
1 teaspoon sage leaf |
1 teaspoon rosemary |
2 teaspoons basil |
2 teaspoons oregano |
2 teaspoons black pepper |
Directions:
1. Chop all the vegetables into bite-size pieces; peel the yams but not the red potatoes; keep each vegetable separate because they will be added at different times.
2. Prepare seasoning mix in a small bowl, set aside.
3. Brown the sausage in a hot skillet, drain, set aside and keep warm.
4. Prepare the roux; heat the oil and the flour, cook over medium heat until dark blonde (about 6 minutes); be careful not to scorch the mixture.
5. Mix the minced garlic with half of the chopped onion, celery, carrots, and the green peppers and 1/2 of the seasoning mix.
6. Add the mixture to the roux(it will be a sticky mess in the pan); cook stirring frequently, for about 4 minutes.
7. Add the tomato paste and cook 2 minutes nore, stirring frequently.
8. Stir in 2 cups of the chicken broth at a time, scraping any bits from the bottom of the pan as you stir.
9. Add the rest of the carrots and the red potatoes; cook about 20 minutes; ADD the remaining vegetables, spices, yams, and precooked, drained sausage.
10. Cook 15 to 20 minutes or until the potatoes and carrots are tender. Serve with hot crusty bread.
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