Andouille & Potatoes

Name: Andouille and Potatoes
Yield: 8
Cuisine: Fusion
Ingredients: bacon drippings; onions; sweet red bell peppers; parsley leaves; white wine; garlic; soy sauce, tamari; andouille; red hot pepper sauce; salt; potatoes

Yield

8
servings

Prep

5
min

Cook

30
min

Ready

35
min

Low Fat, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Good source of fiber

Ingredients

Amount	Measure	Ingredient	Features
3	tablespoons	bacon drippings	*
1	cup	onions chopped
½	cup	sweet red bell peppers chopped	*
1	cup	parsley leaves finely chopped
1	cup	white wine dry	*
1	tablespoon	garlic finely chopped
1	tablespoon	soy sauce, tamari
2	pounds	andouille or other heavily smoke sausage	*
1	x	red hot pepper sauce or ground cayenne pepper to taste	*
1	teaspoon	salt to taste
6	medium	potatoes thinly sliced

Ingredients

Amount	Measure	Ingredient	Features
45	ml	bacon drippings	*
237	ml	onions chopped
118	ml	sweet red bell peppers chopped	*
237	ml	parsley leaves finely chopped
237	ml	white wine dry	*
15	ml	garlic finely chopped
15	ml	soy sauce, tamari
907.2	g	andouille or other heavily smoke sausage	*
1	x	red hot pepper sauce or ground cayenne pepper to taste	*
5	ml	salt to taste
6	medium	potatoes thinly sliced

Directions

Heat the bacon drippings in a large, heavy saucepan over medium high heat, and sauté the onions, bell pepper, and parsley, stirring occasionally until the onions are clear.

Add the wine, garlic, soy sauce, and andouille, and mix well.

Add the salt and hot sauce and stir. Add the potatoes, stir, cover, reduce the heat to low, and simmer, stirring occasionally until the potatoes are tender, about 30 minutes.