Wednesday, September 29, 2010
Slow Cooker Andouille Sausage Stew with Grilled Polenta
When buying a slow cooker, some nice features include-a removable ceramic or stainless steel insert, and a programmable timer to set the cooker to start if you are away from home all day. However, the cooker should be set to start within 2 hours of filling it. Other nice features include a timer that shifts from cooking to a "keep warm" cycle as soon as the timed cooking ends.
Andouille Sausage Stew
4 cups coarsely chopped green cabbage
14 ounce package Rajin Cajun andouille sausage-medium hot or your favorite smoked sausage
1 cup cubed ham-1/2-inch size
2 cups coarsely chopped red potatoes
1 medium red bell pepper, chopped
1 large onion, cut into thin wedges
32 ounce package chicken broth
2 tablespoons spicy brown mustard
2 tablespoons cider vinegar
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/4 teaspoon dried thyme
Shredded Jack cheese, optional
Grilled polenta for serving, using ready made or homemade grilled polenta
In a 5- to 6-quart slow cooker, combine cabbage, andouille sausage, ham, potatoes, red bell pepper and onion. In a large measuring cup, whisk together chicken broth, mustard, cider vinegar, salt, pepper, and thyme. Pour over ingredients in slow cooker. Cover and cook on the low-heat setting for 6-7 hours or on high heat setting for 3-3 1/2 hours. In large soup bowls, pour stew over grilled polenta squares and top with shredded Jack cheese, if desired. Makes 6 -8 servings. Andouille stew recipe adapted from Better Homes and Gardens-Ultimate Slow Cooker-2008.
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