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Spicy New York Italian Sausage Stew

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“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
SERVES:
6-8
UNITS:
US

Ingredients Nutrition

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.

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