Sausage Stew
Featured in our Weekly eNewsletter Jan 29, 2014
A great recipe to keep your crowd happy.
Recipe By:
Serving: Makes 8 (1½-cup) servings.
Prep Time:
Cook Time:
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INGREDIENTS
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4 russet potatoes, peeled and chopped
1 large onion, diced
2 stalks celery, chopped
½ lb. carrots, sliced
2 lb. Nathan’s Angus kielbasa, sliced
1 Tbsp. mustard seed
½ tsp. dried basil, crushed
½ tsp. dried thyme, crushed
¼ tsp. Big Y salt
½ tsp. Big Y ground black pepper
2 14-oz. cans Big Y reduced-sodium chicken broth
2 Tbsp. fresh parsley, chopped
DIRECTIONS
In a large pot over medium heat, combine potatoes, onion, celery, carrots and kielbasa. Add mustard seed, basil, thyme, salt, pepper and chicken broth. Add some water to just cover all ingredients; bring to a boil. Reduce heat and simmer for 45 minutes. Sprinkle with fresh parsley and simmer for an additional 15 minutes.
Plus try these crowd favorites:
Red Pepper Dip
and Lobster Roll
Nutrition facts:
Nutrition Information Per Serving
Calories: 466 (Calories from Fat: 297); Total Fat: 33g (Saturated Fat:
10g); Protein: 17g; Total Carbohydrates: 28g (Dietary Fiber: 4g; Sugars:
6g); Cholesterol: 72mg; Sodium: 1,172mg
