Winter's Night Sausage Stew
- Ready In:
- 50mins
- Ingredients:
- 14
- Serves:
-
5
ingredients
- 1⁄2 lb smoked sausage, halved and sliced
- 1 small onion, diced
- 1 large carrot, diced
- 1 celery rib, sliced
- 1 garlic clove, minced
- 1 turnip, peeled and diced
- 2 medium potatoes, peeled and diced
- 1 (16 ounce) can great northern beans, drained and rinsed
- 3 cups beef broth
- 2 cups water
- 1 (6 ounce) can tomato paste
- 1 teaspoon creole seasoning
- 1 cup fresh spinach, chopped
- 1 tablespoon cornstarch
directions
- In a Dutch oven over medium-high heat, saute smoked sausage until it starts to get a little color and the fat begins to render. Add the onion, carrot, celery, and garlic to pot. Saute until vegetables have begun to soften. Add remaining ingredients except spinach and cornstarch. Bring to a boil, then reduce heat, and simmer, covered, for 30 minutes or until vegetables are cooked through.
- Mix the cornstarch with a little water to make a slurry. Add to the pot along with the chopped spinach. Simmer for a few more minutes until stew has thickened slightly.
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RECIPE SUBMITTED BY
Cat Berner
Edmonton, 48
I'm a first generation Florida native, having grown up in a small town right on the edge of the Everglades. My family is originally from Georgia, and I come from a long line of great Southern cooks! Growing up, we didn't have much money, so most of the meat on the table came from what my dad hunted and killed. He swears that when I was little I used to eat the crunchy toes off deep fried frog legs. Thankfully my palate is a bit more sophisticated now! The kitchen was definitely my mother's domain, so if my sister and I were ever in the kitchen it was usually just to snatch a bit of whatever Mom was cooking! It wasn't until I moved away to college that I really started to enjoy cooking myself.
<br>While I'm all for 30-minute meals and quick dinners, I get my greatest satisfaction from meals where I can slow down and really enjoy the cooking process. Isn't that what it should be all about? If you're just rushing through, you can't really connect with the food itself.
<br>Now that I live in Canada(husband is Canadian) I've been exposed to many new ethnic cuisines, which I love to experiment with. But the foods of my childhood will always be what's closest to my heart.