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Sausage and Chicken Gumbo
Contrary to popular belief, Southern cuisine does not have to involve frying everything (but it helps in many cases). Learn the secrets of country cooking with our Southern recipes. Y'all enjoy.
Stew Provençal
Yield: Makes 8 servings
Ingredients:
2
cans (14-1/2 ounces each) beef broth, divided
1/3
cup all-purpose flour
1
to 2 pork tenderloins (about 2 pounds), trimmed and diced
4
red potatoes, unpeeled, cut into cubes
2
cups frozen cut green beans, thawed
1
onion, chopped
2
cloves garlic, minced
1
teaspoon salt
1
teaspoon dried thyme
1/2
teaspoon black pepper
Preparation:
1.
Combine 3/4 cup beef broth and flour in small bowl. Set aside.
2.
Add remaining broth, pork, potatoes, beans, onion, garlic, salt, thyme and pepper to slow cooker; mix well.
3.
Cover; cook on LOW 8 to 10 hours or on HIGH 4 to 5 hours. Stir flour mixture into slow cooker. Cook, uncovered, 30 minutes or until thickened.
This recipe appears in:
French
