Andouille Stew
That new camera can’t get here fast enough!!!
Ingredients:
1/2 stick of butter
1 lb. Andouille Sausage, cut into 1 inch slices (Proctor Farmers Market from Cheryl the Pig Lady)
5 aji dulce pods, diced (from my secret source)
5 fresh garlic cloves, minced (Wallingford Farmers Market)
1 ear of corn with corn removed from husk
1/2 sweet onion, diced
20 ounces chicken broth
1 pinch of Italian Sea Salt
1 pinch of Urfa Biber
10 ounces stewed tomatoes
Fresh cilantro and oregano (I have a new tip on how to use this in recipes, stay tuned)
In a large stockpot place the stick of butter in on medium heat. Place the andouille in and the cook for about 4-5 minutes then add the aji dulce, corn, and sweet onion then cook for another 3-4 minutes. Add the garlic, chicken broth, sea salt, urfa biber, stewed tomatoes, cilantro, and oregano then cover and let the ingredients stew together for 20 minutes. Remove from heat then serve over rice!
Enjoy,
Eric
That’s one thing I haven’t cooked with yet s andouille sausage. My grocery list just keeps growing and growing.
Looks delicious with the rice underneath.
an adventursome stew. What was your motivation. Most Americans are afraid of Andouille Sausage. Not me though! GREG
I lived in a Louisiana for a little over a year and I love it. Andouille is awesome!
This stew with andouille sounds fabulous! I have some andouille sausage right now and would love to make it but I’m afraid I’m not familiar with Urfa Biber or aji dulce pods.
Substitute the aji dulce for a mini-sweet pepper and use chipotle pepper instead of urfa biber.