Spicy New York Italian Sausage Stew

Submitted by Barb G.

"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."

 

• Ready In: 1hr 40mins
• Ingredients: 21
• Serves: 6-8

ingredients

• 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

• Seasoning Mix

• 2 teaspoons thyme
• 1 teaspoon sage leaf
• 1 teaspoon rosemary
• 2 teaspoons basil
• 2 teaspoons oregano
• 2 teaspoons black pepper

directions

1. 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.
2. Prepare seasoning mix in a small bowl, set aside.
3. Brown the sausage in a hot skillet, drain, set aside and keep warm.
4. 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.
5. Mix the minced garlic with half of the chopped onion, celery, carrots, and the green peppers and 1/2 of the seasoning mix.
6. Add the mixture to the roux(it will be a sticky mess in the pan); cook stirring frequently, for about 4 minutes.
7. Add the tomato paste and cook 2 minutes nore, stirring frequently.
8. Stir in 2 cups of the chicken broth at a time, scraping any bits from the bottom of the pan as you stir.
9. Add the rest of the carrots and the red potatoes; cook about 20 minutes; ADD the remaining vegetables, spices, yams, and precooked, drained sausage.
10. Cook 15 to 20 minutes or until the potatoes and carrots are tender. Serve with hot crusty bread.

Reviews

[AreThree]

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!