Thread: Potato stew

A while back I mentioned eating some potato stew and a few of y'all wanted to know how it was done. Well here goes with pic and all.

You need"
a large chopped onion
around 3 to 4 pounds of potatoes peel and cubed (some 1" size and some smaller)
1 pound of your favorite smoke sausage cut into pieces
seasonings: as you like, the sausage will give it just about enough salt and flavor. I don't like this dish peppered.
a good helping of parsley

We use a black iron pot but you could use any pot.

Put a little oil in the pot, just enough to cover the bottom. Dump in the onions and saute them until they get a little color to them. Don't let them burn so keep stirring but you need them brown to color the stew. Once the onions are browned add the sausage and cook for around 10 minutes to allow the fat to escape and flavor the stew.







When the sausage has cooked enough (reach in and taste a slice) you add the potatoes. Mix them well in the pot with the other ingredients until they pick up some of the color and start to shed their water. Keep stirring as you don't want anything to burn.



Now add around three cups of water or enough to cover the ingredients. Turn up the fire to get it boiling then lower the fire to a nice slow boil and put on the cover. Stir every few minutes as it thickens until it has the consistency of a nice stew. Cook it until the larger pieces of potato are done. The potatoes that you chopped smaller will melt into the gravy and the larger ones will give it you something to chew.










Serve over rice and be prepared to get full up.Make sure you add enough of the gravy to coat all the rice and also be absorbed by it. By the time you get served, pour yourself a drink and say your Blessing, the rice will have soaked up all that juice and now you have a poor boy meal fit for a king. That stuff shore sticks to your ribs.



By the time you finish that plate and head back to the pot, and you will head back to the pot, that gravy will be a thick as axle grease. This time put less rice in you plate or none at all and just eat it right out the pot.

Enjoy,
"gene"

Pawpaw, that looks delicious! But the question I have for you is where did you get that tuperware container in picture #5? I have several like that that I use for my shrimp that I have had for YEARS! but I can't find anywhere to get some new ones and they work GREAT for storing shrimp!