Following our trials and tribulations as we attempt to remove all grains, many starchy vegetables and most sugars from our diet while maintaining our love of good food! We strive to make all of our recipes GAPS and/or SCD compliant. Note: We didn't know about "Grain-Free Gourmet" when we chose our name. We are not affiliated with those good folks.
Thursday, June 11, 2009
If you can't get ready made Andouille sausage, you can still make this recipe with other meat, but if you are feeling adventurous, this blog has a recipe for Andouille that you could adapt:
http://www.nolacuisine.com/2005/11/14/andouille-sausage-recipe/ (make sure to replace the powdered milk!)
2 T butter or ghee
2 cups Andouille sausage, chopped*
1 cup onion, diced
1 cup celery, diced
1 cup green bell pepper, diced
4 T garlic, minced
1 cup tomatoes, chopped
1/2 cup tomato sauce (or additional chopped tomatoes)
2 1/2 cups of chicken stock
2 cups grated cauliflower
2 cups additional meat (chopped raw chicken, shrimp, ham, etc)
1/4 tsp cayenne (or to taste)
1 1/2 tsp white pepper
2 tsp salt
1 tsp dried thyme
1 tsp rubbed sage
3 bay leaves
*If you can't find Andouille sausage, you can use Kielbasa, chorizo, other sausage, ham, or other meats if you want to experiment.
Melt the butter and saute the sausage until lightly browned, then add 1/2 of the onions, celery, and green pepper. Saute about 5 more minutes, then add the chopped tomato, tomato sauce (if using), and garlic and saute several more minutes. Add the remaining ingredients (including the other half of the onions, celery, and peppers). Mix thoroughly and cook another 5 or 10 minutes to make sure all the veggies are meat are cooked through. Garnish with parsley and chopped green onion.