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A marathon of chopping! Using all the freshest veggies, it took me quite a while to get this started. Best for a weekend when you have some time, for sure. I tried to follow the recipe as posted, but became confused as to when to add what veggies, and when to use half of what. I am not a professional cook, but I don't quite understand what the step with the roux was for, since it all (the cooked flour and oil) got washed off the veggies after I added the two quarts of chicken broth. Additionally, I would have added the veggies in steps to the cooked broth, starting with the ones that take the longest to cook. You may want to use milder sausage than I did with this, as it seemed to retain all of the hot spice of the sausage (and then some!) Also, there was a step in there that I needed to transfer what I was doing to a larger pot, since my largest skillet (and I mean LARGE skillet) could not possibly hold everything that was going into this stew. I had to complete the recipe in the largest pot I have, which almost was not big enough!! Overall, a great meal for a chilly winter night, served with really crusty bread for dunking, made a very filling meal. Enough for the neighbors!

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AreThree October 26, 2005
Spicy New York Italian Sausage Stew