| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Vegetables, Dairy |
|
Dujour05 |
1 |
servings |
INGREDIENTS
| 2 |
tb |
Cornstarch |
| 2 |
tb |
Shredded cooked pickled pork |
| 1 |
lb |
Andouille sausage; cooked and sliced |
| 2 |
c |
Pureed pumpkin; fresh or canned |
| 1 1/2 |
ts |
Dark brown sugar |
| 1/2 |
ts |
Curry |
| 1/2 |
ts |
Tumeric |
| 1/2 |
ts |
Ground allspice |
| 1/2 |
ts |
Ground coriander |
| 1 1/2 |
ts |
Paul Prudhomme's Vegetable Magic |
| 1 |
|
Turn fresh ground black pepper |
| 1/2 |
ts |
White pepper |
| 1 |
oz |
Unsalted butter |
| 1 |
qt |
Heavy cream |
| 2 |
c |
Chicken or vegetable stock |
INSTRUCTIONS
In a small bowl mix cornstarch with water to form a paste. Place into a
four quart stock pot. Add all remaining ingredients. Cook for 45 minutes or
until desired level of thickness is reached.
Yield: 8 servings
Converted by MC_Buster.
Recipe by: CHEF DU JOUR SHOW #DJ9157 - JIMMY BANNOS
Converted by MM_Buster v2.0l.
A Message from our Provider:
“A state of mind that sees God in everything is evidence of growth in grace and a thankful heart. #Charles Finney”