Smoked Sausage & Potato Fricassee

The potatoes in this dish just soak up the flavor of the sausage and spices. Ingredients: 1 pound Bryan Smoked Sausage 1 cup chopped onion 1/2 cup chopped bell pepper 1/2 cup chopped celery 1 tablespoon minced garlic 1 tablespoon Tony Chachere's Creole Seasoning 2 tablespoons Worcestershire sauce one quarter teaspoon white pepper one quarter cup dark roux 4 cups beef stock 3 pounds red potatoes, cubed 1/4 cup chopped green onion 2 tablespoons chopped parsley Directions: 1. Heat large saucepot and brown Bryan Smoked Sausage. 2. Add onion, bell pepper, celery, garlic and saute for 2 minutes. 3. Add Tony Chachere's Creole Seasoning, Worcestershire sauce, white pepper, dark roux and saute until roux begins to soften. Add 1 cup beef stock and stir until roux begins to dissolve. 4. Cover pot and simmer for 15 minutes, stirring occasionally. 5. Uncover pot and cook for an additional 5 minutes, stirring occasionally. 6. Add potatoes and remaining beef stock, bring to boil, cover and cook for 20 minutes over medium high heat. Remove cover and cook for additional 5 minutes. 7. Add green onions and parsley. Yields 6 servings. Recipe compliments of Chef Patrick Mould.