Recipe Project #30: Potato Stew with Andouille Smoked Sausage

This is serious cold-weather food. I made it a little early in the season because I happened to have a pound of sausage links from Liehs & Steigerwald on hand and was looking for something to do with it. Tasty, tasty stuff — it does, after all, involved sausage fried in butter — and it benefits from being served with counterpoints. A crusty hunk of bread and a slightly bitter green salad dressed with a mustardy vinaigrette would complete things. That, and beer. Of course.

The recipe comes from The Prudhomme Family Cookbook, which is another one of those cookbooks I read on long summer drives as a kid. It’s a remarkable and wonderfully researched compendium of early 20c Louisiana foodways, and I was glad to see that copies are still easy to come by on the used market.

Fricassée de Patate Anglaise et Andouille

2 cups chopped onions, in all
5 tablespoons margarine (I used butter)
1/2 cup all-purpose flour
2 tablespoons unsalted butter
1 pound andouille smoked sausage or any other good pure pork sausage (I used kielbasa)
1 1/2 quarts Basic Pork Stock (I used chicken stock)
1 tablespoon minced fresh parsley
1 teaspoon salt
1/2 teaspoon ground red pepper (preferably cayenne)
1/2 teaspoon black pepper
3 pounds Idaho potatoes, peeled and sliced crosswise 1/2 inch thick, about 2 quarts sliced

Place 1 cup of the onions in a bowl. Have a wooden spoon handy even if you use a metal whisk to make the roux.

Heat the margarine in a 2-quart cast-iron Dutch oven over high heat until hot, 2-3 minutes. Using a long-handled whisk or wooden spoon, gradually stir the flour into the hot margarine. Cook, whisking constantly or stirring briskly, until roux is medium brown, about 5 minutes, being careful not to let it scorch or splash on your skin. Remove from heat and with a wooden spoon immediately stir in the reserved 1 cup onions. Continue stirring until roux stops getting darker, about 3 minutes. Set aside.

In a large skillet, heat the butter over high heat until half melted. Add the andouille and cook about 3 minutes, turning andouille and scraping the pan bottom occasionally. Add the remaining 1 cup onions, turn heat to medium, and continue cooking until andouille and onions are well browned, 6 to 8 minutes, stirring and scraping almost constantly. Remove from heat and set aside.

Bring the stock to a boil in a 4-quart saucepan over high heat. Add the roux by spoonfuls to the boiling stock, stirring until roux is blended in before adding more. Add the reserved andouille and onion mixture (including drippings), the parsley, salt, and red and black peppers. Return the mixture to a boil, stirring occasionally. Reduce heat, cover pan, and simmer about 10 minutes, stirring occasionally.

Now add half the potatoes, re-cover pan, and return to a boil over high heat; then reduce heat and simmer until potatoes are tender, about 20 minutes more, stirring occasionally. Add the remaining potatoes, return to a boil over high heat, then simmer until all potatoes are tender, about 20 minutes more, stirring frequently so mixture doesn’t scorch. Remove from heat and serve immediately.

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3 Responses to Recipe Project #30: Potato Stew with Andouille Smoked Sausage

  1. Joanna says:

    This sounds divine! Two questions: Was the sausage already cooked? did the potatoes turn out to have different textures?
    I am usually way too lazy to make a roux. Today I just made a crockpot thingy with a meaty ham hock from United Noodle, garlic, parsley, bay leaf, peppercorns,salt, carrots and potatoes from our CSA: water to cover. Quick and dirty, but yum.

  2. Krista says:

    Oh man, that crockpot thing would be so good. I miss United Noodle.

    To answer your question: the kielbasa I had was raw, and so is most good andouille, at least down South. If I was using regular grocery-store pre-cooked kielbasa, I’d probably add the browned slices with the final round of potatoes. (But I’d still get all the pan drippings into the pot when the recipe indicates.). And yes, the potatoes come out with 2 different textures and serve 2different functions. The first round begins to break down and really contributes to the texture of the whole thing, and the second round gives you your potato chunks. Brilliant.

  3. Joanna says:

    Thanks! I am going to try this with some sausage from The Wedge.
    Rosemary has discovered various kinds of Asian food, so United Noodle has become one of our stops. She makes a bento lunch about once a week, and has perfected fried rice.

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