| 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
A Message from our Provider:
“Jesus: beaten so that you could be unbeatable”