Yield: 6 Servings
Measure | Ingredient |
---|---|
¾ pounds | Smoked sausage |
⅓ cup | Alad oil |
⅓ cup | Flour |
4 \N | Stalks celery; chopped fine |
3 cloves | Garlic; minced |
2 mediums | Onions; diced |
2 larges | Carrots; chopped fine |
2 quarts | Chicken broth |
1¾ cup | Lentils |
1 tablespoon | Worcestershire |
¼ teaspoon | Pepper |
¼ teaspoon | Cayenne |
In a 5 to 7 quart pan, over medium heat, cook sausage, stirring, until brow. Spoon from pan; reserve. Add oi to drippings in pan to make ⅓ cup fat. Add flour; stir until mixture is red brown, abouth 10 minutes.
Add celery, garlic, onion and crrots; cook, stirring until vegetables begint o soften, about 3 minutes. Add reserved sauseage, chicken broth lentils, worcestershire, pepper and cayenne. Bring to boiling over high ehat; redue to simmer, cover and cook until lentils ar soft when pressed, about 40 minutes.
Found by Fran McGee Source: Sunset Magazine; March 1987 Mrs. Anne Dobrinen, Fresno California Mrs. Dobrinen, Fresno Calif