Yield: 1 servings
Measure | Ingredient |
---|---|
2 tablespoons | Cornstarch |
2 tablespoons | Shredded cooked pickled pork |
1 pounds | Andouille sausage; cooked and sliced |
2 cups | Pureed pumpkin; fresh or canned |
1½ teaspoon | Dark brown sugar |
½ teaspoon | Curry |
½ teaspoon | Tumeric |
½ teaspoon | Ground allspice |
½ teaspoon | Ground coriander |
1½ teaspoon | Paul Prudhomme's Vegetable Magic |
1 \N | Turn fresh ground black pepper |
½ teaspoon | White pepper |
1 ounce | Unsalted butter |
1 quart | Heavy cream |
2 cups | Chicken or vegetable stock |
In a small bowl mix cornstarch with water to form a paste. Place into a four quart stock pot. Add all remaining ingredients. Cook for 45 minutes or until desired level of thickness is reached.
Yield: 8 servings
Converted by MC_Buster.
Recipe by: CHEF DU JOUR SHOW #DJ9157 - JIMMY BANNOS Converted by MM_Buster v2.0l.