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.
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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