Applewood smoked sausage, roasted potatoes and tender vegetables created a unique stew that was richly flavorful and hearty. I really enjoyed the roasted potatoes in this meal. They remained slightly fluffy on the inside and it was a delicious contrast of textures. This was a very fast meal to put together; easily on the table in less than 30 minutes. I started the onions and sausage in the pot and then chopped the carrots and celery while they were cooking.
Just a note about the red pepper flakes. Use the smaller amount initially, as it will enhance the stew and add a depth of flavor while not adding much heat. Adjust as desired for your own taste. I preferred the lesser amount, while my husband and oldest son very much enjoyed it with the additional pepper.
- 1 medium size onion chopped small, about 1 cup
- 14 ounces applewood smoked sausage sliced as thinly as possible
- 5-6 medium size carrots sliced very thin, about 2 cups
- 3 stalks celery sliced thin, about 1 cup
- 5-6 cups chicken broth
- 4 cups roasted red potatoes chopped into 1/2" pieces *
- 1 teaspoon kosher salt adjust to taste depending on broth used
- 1/4 - 3/4 teaspoon red pepper flakes
- * If you don't have potatoes already roasted feel free to use raw potatoes. Simply add them with the carrots and simmer until both are tender.
- In a dutch oven or soup pot, saute the sausage and onions over medium heat. Stirring occasionally, cook them about 5 minutes, until the onions begin to soften. Add the celery, carrots, chicken broth, salt and red pepper flakes. Bring to a boil and then reduce to a simmer for about 10-15 minutes, until the carrots are tender. Taste the broth and adjust the seasonings as desired. Add the potatoes and simmer another 3-4 minutes, until they are warm. Enjoy!