Fa­tigue

The Times Herald (Norristown, PA) - - FOOD -

ham. A lot of fa­mil­iar sausage brands carry an an­douille va­ri­ety, but you can use what­ever spicy or mild sausage you like best.

And don’t worry. If you get hooked on this recipe, you can make it any time of the year. Since most peo­ple don’t gen­er­ally have left­over tur­key in the fridge year­round, use shred­ded meat from a ro­tis­serie chicken, cooked chicken breast, or even shrimp. Luck­ily, you won’t have to worry about how to use leftovers from this tasty stew, since there will be none!

CA­JUN-STYLE STEW WITH AN­DOUILLE

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