Ray Mack's Smoke Sausage Stew
Ingredients:
1 pack of Rogerwood Pork or Beef sausage (sliced)
6 ears whole corn on the cob (cut in half)
1 pound or more fresh string beans
8 or more large new white potatoes
2 large onions, sliced
3 tablespoon minced garlic
1 tablespoon parsley flakes
2 tablespoons lemon pepper
2 tablespoons Tones sweet and spicy seasoning
1/2 tablespoon cajun seasoning
1/2 tablespoon black pepper
2 tablespoons Knorr chicken flavor bouillon
2 tablespoon seafood boil seasoning
1 stick unsalted butter
Direction:
1. Wash and clean all of the veggies. Using a large stock or stew pot, place all ingredients in the pot. (Use your own judgment for measuring out the seasoning for this recipe, if you believe the measurements are to much listed above.)
2. Add water to the pot, do not fully cover the ingredients with water.
3. Turn your stove temperature to high heat, once your pot comes to a boil cover with a lid.
4. Cook for 15 minutes and check your potatoes for tenderness, When your potatoes are tender remove them only from the pot.
5. Reduce your pot temperature to medium high heat, Allow your water to reduce down by half.
6. Taste the broth to see if more seasonings are needed. Place your potatoes back in the pot and turn off your stove.
Enjoy...
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ReplyDeleteEmaple: Durham, North Carolina
Sault Sainte Marie, Michigan
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