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

Before the party, at the camp waiting for our guest, yes, we had a NASCAR theme

It is at this point I look down and go, “What was I thinking!” Not only
did the spread take the space of the two food tables, but 2 more
locations in the house. This just goes to prove, all us Cajuns plan any
gathering around great food and lots of it. Food serves as the glue to our
social being. We hover around the table while we talk, pick at the
food, have a drink and catch up on our lives.

By the way, at the end of the night, almost all of food had been
consumed and all I had to do was clean dirty dishes.

Here is my recipe for my sweet and spicy party sausage and
meatballs….party on..

Ingredients for my Sweet and Spicy Party Sausage and Meatballs

All the ingredients needed to for a sweet-n-spicy party favorite

1 (14 oz.) package Tony Chachere’s Jalapeno Smoked Sausage
1 lb. meatballs (homemade or store bought)
1 onion, sliced
3 cloves garlic, minced
1 (8 oz.) can crushed pineapple
½ cup chicken stock
¾ cup Tony Chachere’s Honey Bacon BBQ Injectable Marinade

Combine all ingredients into your crockpot

Cut Tony Chachere’s Jalapeno Smoked Sausage on a bias into chunks.
Combine all ingredients in slow cooker. Cook on low for 4 hours. Serve
warm for any party or gathering.

Sweet-n-Spicy Sausage and Meatballs ready to party!

Cindy Adams-Ardoin

Food Scientist

Tony Chachere’s