With our son Jarrod visiting, we have been eating wonderful different flavors from around the world. It has been fun in the kitchen, cooking with new ingredients, new flavors, and new recipes. This meal was inspired by Jamie Oliver’s recipe for Southern Sausage Stew, from his new cook book Jamie’s America – page 89. Jamie never fails to disappoint! I can never completely follow a recipe, regardless, I am always happy with the inspiration that comes from using one of Jamie’s recipes. Jamie used red chiles which I believe are hotter than the green ones, as well he used 1 green, red, and yellow bell pepper in his recipe, as well as more Chicken Stock. He also included apple cider vinegar in his recipe, I used Balsamic Vinegar and I also used less bell peppers, and increased the amount of tomatoes. Which ever way you make this, it is a winner!
This amount will easily feed 6 people, so just decrease amounts for how many mouths you have to feed. Oh, and guess what? For the first time ever, I have successfully made a “Roux”, thanks to the Chef’s Video over at The Gluten Free Girl and the Chef website – great method for making a Roux, worth checking out! I had always used a cornstarch slurry to thicken sauces or gravies, but I wanted to follow this part of Jamie’s recipe in using a Roux. It turned out awesome, so thank you Chef Daniel!
16 Gluten Free Turkey Sausages – we used a Banger style
1 large chopped onion
1 Orange Pepper – chopped
1/2 of a Green Pepper -chopped
2 chopped celery sticks, leaves included
2 minced green chiles
6 minced garlic cloves
10-12 sprigs of fresh Thyme
1 rounded tsp. Paprika
1/2 tsp. Cayenne (or more if you like it hotter)
3 rounded Tblsp. Gluten Free Flour – I used a mix of Sorghum and Sweet Rice Flour
1 Tblsp. Balsamic Vinegar
One 28 oz can whole tomatoes – I just cut the tomatoes in pieces
2 cups Organic Chicken Broth – keep on a low simmer
salt and pepper to taste
3 minced scallions
a couple of Tblsp. minced Italian Flat Leaf Parsley
Heat up a Dutch oven on medium heat, with a few splashes of Olive oil. I browned the sausages in batches, and once nicely browned, transfer to the oven preheated to 300 degrees.
Add more oil to the pan, and add in the chopped onion, orange and green peppers, celery, and saute about 15 minutes, stirring occasionally until tender. Stir in the garlic, green chiles, Thyme sprigs, and seasonings, stirring for another 2-3 minutes.
Transfer to a bowl and set aside. I used a good knob of butter, and another splash of olive oil to the pan, turning the heat to a medium low. Add in the gluten free flour and keep whisking until the flour is “cooked” about 3-4 minutes. Slowly add in the simmering chicken stock, whisking the entire time until it starts to get incorporated. At first, I did not think this would work, as the flour started to clump together, but just keep whisking as you add the stock – it will work. Then add in the tomatoes, continuing to whisk, by now you should had a nicely thickened gravy. Return the vegetables to the pot, adjust for seasonings, and also add in your sausages. Bring to a simmer, lid on slightly cracked, and continue to cook for another 15 minutes or so. Remove from heat and add in the fresh minced Parsley. Serve over cooked Rice and sprinkle the sliced scallions on top – so tasty!