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CATEGORY CUISINE TAG YIELD
Meats, Dairy Pork & ham, Soups & ste 10 Servings

INGREDIENTS

4 oz Butter
1 Bell pepper, red
Julienned
1 Bell pepper, green
Julienned
1 Bell pepper, yellow
Julienned
1 Yellow onion, julienned
16 oz Can
Pc in 1/2
1 lb Andouille sausage, 1/4
Inch diced
3 T Flour
1 c Dry vermouth
1 c Chicken stock
1 c Half and half
2 c Heavy whipping cream
1/4 t Cayenne pepper
1/4 t Black pepper
1 T Basil
1/2 T 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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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 378
Calories From Fat: 285
Total Fat: 32.5g
Cholesterol: 103.2mg
Sodium: 873.4mg
Potassium: 343.2mg
Carbohydrates: 12.6g
Fiber: 3.1g
Sugar: 1.9g
Protein: 11.6g


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