Yield: 10 Servings
Measure | Ingredient |
---|---|
4 ounces | Butter |
1 large | Bell pepper (red) -- |
\N \N | Julienned |
1 large | Bell pepper (green) -- |
\N \N | Julienned |
1 large | Bell pepper (yellow) -- |
\N \N | Julienned |
1 large | Yellow onion -- julienned |
16 ounces | Can |
\N \N | Pc in 1/2 |
1 pounds | Andouille sausage -- 1/4 |
\N \N | Inch diced |
3 tablespoons | Flour |
1 cup | Dry vermouth |
1 cup | Chicken stock |
1 cup | Half and half |
2 cups | Heavy whipping cream |
¼ teaspoon | Cayenne pepper |
¼ teaspoon | Black pepper |
1 tablespoon | Basil |
½ tablespoon | Oregano |
1 cup | Jalapeno cheese -- shredded |
\N \N | Salt to taste |
\N \N | Quartered artichokes -- cut |
Melt butter, saute vegetables and andouille sausage until vegetables are tender and sausage lightly browned. Add flour, cook 5-8 minutes until blond roux forms. Add vermouth. Add hot chicken stock, half & half and heavy cream. Add herbs and seasonings. Cook until thickened. Adjust seasonings to taste Source: Brit Shockely of Broussard's Catering.. Can substitute smoked spicy sausage for Andouille Recipe By : Rhonda Guilbeaux From: Ladies Home Journal- August 1991 File