Potato Stew With Andouille 2 Large Onion -- chopped 5 Tablespoons Margarine 1/2 Cup Flour 2 Tablespoons Unsalted Butter 1 Pound Andouille Sausage 1 1/2 Quarts Pork Stock 1 Tablespoon Fresh Parsley -- finely chopped 1 Each Salt 1/2 Teaspoon Cayenne 1/2 Teaspoon Black Pepper 3 Pounds Potatoes -- sliced heat margarine to hot and stir in flour. continue stirring until the roux is a medium brown, remove from heat and stir in the onions. continue stirring for 3 minutes or until the roux stops getting darker. Saute andouille sausage in butter until well browned about 5 minutes. Bring stock to a boil and add the roux stirring it in spoonfuls at a time. Add andouille, parsley, salt, cayenne and black pepper. boil again, reduce heat and simmer for 10 minutes. Add potatoes and simmer until tender about 20 minutes. serve. **************Remember Mom this Mother's Day! Find a florist near you now. (http://yellowpages.aol.com/search?query=florist&ncid=emlcntusyelp00000006)
--~--~---------~--~----~------------~-------~--~----~ Access the Recipes And More list archives at: http://www.mail-archive.com/recipesandmore%40googlegroups.com/ Visit the group home page at: http://groups.google.com/group/RecipesAndMore -~----------~----~----~----~------~----~------~--~---
