Bush Tucker's Stew
Ingredients (10 servings)
| Amount | Measure | Name |
|---|---|---|
| 2.00 | oz | Onions ,large diced |
| 3.00 | oz | Celery ,large diced |
| 3.00 | oz | Carrots .large diced |
| 4.00 | oz | Squash, zucchni ,large diced |
| 4.00 | oz | Squash, yellow ,large diced |
| 1.00 | lb | Sausage, smoked cubed |
| 2.00 | cup | Potatoes- Red bliss cubed |
| 4.00 | oz | Corn, yellow |
| 1.00 | floz | Olive oil |
| 4.00 | oz | Tomatoes, canned diced |
| 2.00 | qt | LeGout 095 chicken base, prepared |
| 1.00 | lb | Chicken, rotisserie pulled & chopped |
| Salt, Kosher to season | ||
| Pepper, coarse to season |
Preparation
Preheat oven to 325 degrees.
1. In a large bowl, combine the carrots, celery, onion, zucchini, yellow squash, corn, potatoes, sausage and olive oil. Toss to coat evenly.
2. Place vegetables on a baking tray and roast in the oven for 20min.
3. In a stock pot, combine the roasted vegetables, diced tomatoes, and the prepared chicken base. Bring to a simmer and simmer for 30 minutes. Adjust seasoning and consistencey if desired. serve hot.
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