It has been very well documented on my blog, the love I have for my camp in the Atchafalaya Basin.  It is an abundant area for all things great in Louisiana!  While I have shown, my husband is an ace in the fishing department, he is not a hunter.  However, do not cry for me as my neighbors Lenit and Greg are advit hunters.  We have a deal, I keep them well stocked on Tony’s Chachere’s and they keep my freezer packed with deer meat!  A few batches of homemade cookies and cakes do not hurt my cause either!

This past week, my husband did a favor for a board member at the company.  The next day, James showed up with 3 packs of deer sausage to thank him.  You see, this is just the way we do things in southern Louisiana.  Food is always an extension of your love and appreciation for those in your life.  We don’t just eat to live, we live to eat.

As my husband, Todd and I were having coffee this morning, I told him I would fix him a potato stew with the deer sausage.  He said, “Now there is a blog.”  So, here we are.  I know, I can hear you already, “I don’t have deer sausage!”  Come on, you can substitute Italian hot sausage, pork sausage, etc.  If you like it, use it!….Just cook this hearty meal.

Here are your ingredients for this stew:

Very few ingredients are needed to create this stew

2 tablespoons canola oil

1 1/2 lbs. fresh deer sausage

2 tablespoons olive oil

1 large onion, chopped

1 bell pepper, chopped

1 stalk celery, chopped

4 cloves garlic, minced

3 lbs. red potatoes, peeled and cut into chunks

1 1/2 quarts chicken broth or stock

Tony Chachere’s Creole Seasoning to taste

In a large Dutch oven heat oil and brown off deer sausage.  Remove from pot.  Add olive oil and bring up to temperature.  Add vegetables and cook until onions begin to brown.  Add remaining ingredients.  Chop sausage into chunks and add to the pot.  Bring to a low simmer.  Cook uncovered for about 30 minutes or until liquid is absorbed and potatoes are tender.  Add additional stock if necessary to cook pototoes.  I like to garnish with fresh parsley or green onions.

Take a look at the pot, when all ingredients are added:

All ingredients are in and ready to simmer away!

The finished product is comforting and hearty.  This is a great dish to make at the campground or any day of the week!

All served up and ready to eat up!

I hope you enjoyed this blog and recipe and are inspired to create your own version.  Let me remind you, recipes should merely (unless baking) be a guideline to your own taste buds!  Make my recipe your own… and if you do, please let me know!

Cindy Adams-Ardoin

Food Scientist

Tony Chachere’s