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Serve this delicious, hearty stew with fresh hot baked cornbread or crusty bread and a simple green salad for a delicious family meal.
INGREDIENTS:
1 cup chopped onion
1/2 cup sliced carrots
1/2 cup sliced celery
2 medium eggplants, peeled and cubed
1 red bell pepper, diced
12 to 16 ounces spicy sausage or andouille, thinly sliced
4 cloves garlic, minced
5 cups chicken broth
1 can (15 ounces) small red beans or white beans, drained
1 cup chopped spinach or escarole
2 cans (14.5 ounces each) diced tomatoes with liquid
1 teaspoon Cajun or Creole seasoning
1 teaspoon paprika
1 teaspoon salt
Dash leaf oregano
2 tablespoons chopped fresh parsley
PREPARATION:
Sauté onions, carrots, celery, eggplant, bell pepper, sliced sausage, and garlic in olive oil until lightly browned.
Add broth, beans, tomatoes, greens, and seasonings; simmer for 30 to 45 minutes, until vegetables are tender.
From Diana Rattray and
submitted by Jim Catanich
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