SPICY NEW YORK ITALIAN SAUSAGE STEW

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Spicy New York Italian Sausage Stew image

This Stew was the winner in the Twain Harte Fall Festival's Stew Cook-off (both the business and Peoples Choice categories). The recipe was in the Sierra Mountain Times, the cook is George Farrell owner of the Sportmens Coffee Shop.

Provided by Barb G.

Categories     Stew

Time 1h40m

Yield 6-8 serving(s)

Number Of Ingredients 21

1/2 cup canola oil
1/2 cup flour, plus
2 tablespoons flour
2 lbs hot Italian sausage, bulk (or remove from casings)
3 yellow onions
6 stalks celery
6 carrots
3 garlic cloves, minced
1 red bell pepper
1 orange bell pepper
2 green bell peppers
2 yams
5 red potatoes
3 tablespoons tomato paste
2 quarts chicken broth
2 teaspoons thyme
1 teaspoon sage leaf
1 teaspoon rosemary
2 teaspoons basil
2 teaspoons oregano
2 teaspoons black pepper

Steps:

  • Chop all the vegetables into bite-size pieces; peel the yams but not the red potatoes; keep each vegetable separate because they will be added at different times.
  • Prepare seasoning mix in a small bowl, set aside.
  • Brown the sausage in a hot skillet, drain, set aside and keep warm.
  • Prepare the roux; heat the oil and the flour, cook over medium heat until dark blonde (about 6 minutes); be careful not to scorch the mixture.
  • Mix the minced garlic with half of the chopped onion, celery, carrots, and the green peppers and 1/2 of the seasoning mix.
  • Add the mixture to the roux(it will be a sticky mess in the pan); cook stirring frequently, for about 4 minutes.
  • Add the tomato paste and cook 2 minutes nore, stirring frequently.
  • Stir in 2 cups of the chicken broth at a time, scraping any bits from the bottom of the pan as you stir.
  • Add the rest of the carrots and the red potatoes; cook about 20 minutes; ADD the remaining vegetables, spices, yams, and precooked, drained sausage.
  • Cook 15 to 20 minutes or until the potatoes and carrots are tender. Serve with hot crusty bread.

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