Just a quick update, as I’m holding off on house updates until we get back in the house…
For dinner, tonight… Kielbasa and Andouille Stew!
- 12 oz kielbasa (cut into 1/2″ thick half rounds)
- 12 oz andouille (cut into 1/2″ thick half rounds)
- 24 oz petite potatoes, quartered unless large (then 1/2″ half rounds)
- 4 ribs celery (in 1/2″ slices)
- 2 yellow Onions (divided – half quartered and 2nd half julienned)
- 4 carrots (chopped into 1/2″ rounds)
- 6 oz Crimini mushrooms (quartered)
- 4 cloves garlic – minced
- 2 cups vegetable broth
- 3 tablespoons olive oil
- 4 tablespoons AP flour
- 2 teaspoons drier thyme
- 1 teaspoon drier tarragon
- 0.5 cup good Syrah
Cut all meats into 1/2″ thick half-rounds (half entire sausages lengthwise, then cut into half inch segments), and mix together in a bowl.
In a pan on medium heat, brown the meat in two batches, leaving the rendered fat in the pan, when scooping out and setting aside each batch.
Reduce heat to low.
Add the quartered onion, garlic, potatoes, and carrots. Stir to coat all with the rendered fat, then add the meat back in and pour the stock in.
Cover and cook for 25 minutes, stirring occasionally.
Add the wine, stirring it in, then add the thin-sliced onion, mushrooms, and celery. Cover and cook, occasionally stirring, for 20 minutes.
Halfway through the second stage, heat the oil in a separate pan, until shimmering. Add the flour and stir continuously until you have a No one roux. Add 1/2 cup of birth from the pot, stirring into the roux until you have a brown paste, then stir all of the roux into the stew.
Bring back to simmer, stirring, then serve.
Pour a glass of the same wine you cooked with, and enjoy.