Recipe by al fresco all natural
"Spicy andouille chicken sausage is simmered in chicken broth with okra, corn, sweet potato chunks, and shrimp for a fast and hearty stew."
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1 (12 ounce) package
al fresco® Smoked Andouille Chicken Sausage
extra virgin olive oil
fresh white onion, chopped
fresh garlic, minced
chopped fresh thyme
1 1/2 teaspoons
dried, ground cayenne pepper
fresh sweet potato, cubed 1/2*
1 1/2 cups
frozen, cut okra
low fat, unsalted chicken broth
raw shrimp, deveined
Great recipe, easy to use summer veggies. I used white potatoes instead of sweet, doesn't change the recipe. Very tasty.
Yep! This recipe gives new meaning to the word "stew", which would ordinarily be met with disappointment in my house. This has tons of variety and flavor and is quick to make. I did heed another reviewer's advice and was quite cautious with the cayenne (I used only 1/4 teaspoon and thought it was plenty). I added baby mustard greens from my garden and some avocado cubes. I believe this would pass the Paleo diet test, although I am not an expert on that. Yum, yum--I will definitely be adding this to the rotation!!
This was very good. Family loved it. We like spicy foods and I even added a bit more cayenne than the recipe called for. I followed the recipe as written with the substitution of white potatoes in lieu of sweet potatoes (didn't have any on hand). Hubby thought sauce was a little thin so he made a pot of rice and we served it over rice. Sorta has a gumbo feel with a different flavor. Great recipe......it's a keeper! Thanks for sharing.
I made the recipe exactly as written. It would actually be much better with a lot less cayenne pepper. It was almost too spicy to eat. We served it over rice.
* Percent Daily Values are based on a 2,000 calorie diet.
New Orleans Stew with Smoked Andouille Chicken Sausage
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 91
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