Simple Sausage and Vegetable Stew

Simple Sausage and Vegetable Stew

Yes, I confess, I’m a simple man, with simple recipes that are simply delicious. My three faithful readers know this to be true.  My mantra is: 

If nobody complains, it’s delicious! 

Or as Confucius didn’t say: Man who cooks expensive food has no cents left.

And keeping it simple leaves more time for Happy Hour. So pour until you’re poor and let’s get started.

The only ingredient that may make you blink is Andouille sausage, which these days is found in nearly every American supermarket.  What, you may well ask, is Andouille sausage.  The short version is, Andouille originally came from France or Germany, as so many of the world’s sausages have.  Ingredients:  pig’s innards, garlic, and spices.

The American version, is made from pork butt, which has nothing to do with the porcine intestinal track, but is shoulder meat, with garlic and spices.  But, what if you’re late getting home, stop off at Gas to Go, and can’t find Andouille?  Use regular smoked sausage, add a bit of red pepper and lie to your wife and in-laws.

Ingredients

This dish is best made the day before you serve it, to allow the flavors to meld, but I’ve also served it straight from the pot.

3 lengths Andouille Sausage, sliced in rounds

1 can fire roasted, diced tomatoes, juice and all

1 large, sweet onion, peeled, cut in half and sliced

6 cloves of garlic, peeled and left whole

1 green bell pepper, seeds and ribs removed, sliced into matchsticks

1 can large butter beans, drained

1 big handful of baby carrots

2 heaping tablespoons of Herbes de Provence, or herbs of your choice

4 cups chicken broth (add more if needed)

olive oil

Puttin’ It Together

Slosh some olive oil in a large pot, add the sliced onions and garlic.  Cook on medium to low until the onions are translucent.  Add the green pepper and cook for several minutes longer.

Add the sliced sausage, diced tomatoes, butter beans and baby carrots. Stir until the sausage is barely cooked.  Add the chicken stock and bring to a boil, then relax the heat to a simmer.  Cook until the broth is reduced.  If you reduce it too much, add more stock before serving.

I accompanied this with chicken flavored rice and Pinot Gris wine.