| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Dairy | Pork & ham, Soups & ste | 10 | Servings | |
INGREDIENTS
| 4 | oz | Butter |
| 1 | lg | Bell pepper (red) — |
| Julienned | ||
| 1 | lg | Bell pepper (green) — |
| Julienned | ||
| 1 | lg | Bell pepper (yellow) — |
| Julienned | ||
| 1 | lg | Yellow onion — julienned |
| 16 | oz | Can |
| Pc in 1/2 | ||
| 1 | lb | Andouille sausage — 1/4 |
| Inch diced | ||
| 3 | tb | Flour |
| 1 | c | Dry vermouth |
| 1 | c | Chicken stock |
| 1 | c | Half and half |
| 2 | c | Heavy whipping cream |
| 1/4 | ts | Cayenne pepper |
| 1/4 | ts | Black pepper |
| 1 | tb | Basil |
| 1/2 | tb | Oregano |
| 1 | c | Jalapeno cheese — shredded |
| Salt to taste | ||
| Quartered artichokes — cut |
INSTRUCTIONS
Melt butter, saute vegetables and andouille sausage until vegetables are tender and sausage lightly browned. Add flour, cook 5-8 minutes until blond roux forms. Add vermouth. Add hot chicken stock, half & half and heavy cream. Add herbs and seasonings. Cook until thickened. Adjust seasonings to taste Source: Brit Shockely of Broussard's Catering.. Can substitute smoked spicy sausage for Andouille Recipe By : Rhonda Guilbeaux From: Ladies Home Journal- August 1991 File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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