Audouille – or other heavily smoked sausage Louisiana hot sauce or ground cayenne pepper to taste
1
ts
Salt (or to taste)
6
md
Potatoes, thinly sliced
INSTRUCTIONS
Heat the bacon drippings in a large, heavy saucepan over medium high heat,
and saute the onions, bell pepper, and parsley, stirring occasionally until
the onions are clear. Add the wine, garlic, soy sauce, and andouille, and
mix well. Add the salt and hot sauce and stir. Add the potatoes, stir,
cover, reduce the heat to low, and simmer, stirring occasionally until the
potatoes are tender, about 30 minutes.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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