1. Chop all the vegetables into bite-size pieces; peel the yams but not the red potatoes; keep each vegetable separate because they will be added at different times. 2. Prepare seasoning mix in a small bowl, set aside. 3. Brown the sausage in a hot skillet, drain, set aside and keep warm. 4. Prepare the roux; heat the oil and the flour, cook over medium heat until dark blonde (about 6 minutes); be careful not to scorch the mixture. 5. Mix the minced garlic with half of the chopped onion, celery, carrots, and the green peppers and 1/2 of the seasoning mix. 6. Add the mixture to the roux(it will be a sticky mess in the pan); cook stirring frequently, for about 4 minutes. 7. Add the tomato paste and cook 2 minutes nore, stirring frequently. 8. Stir in 2 cups of the chicken broth at a time, scraping any bits from the bottom of the pan as you stir. 9. Add the rest of the carrots and the red potatoes; cook about 20 minutes; ADD the remaining vegetables, spices, yams, and precooked, drained sausage. 10. Cook 15 to 20 minutes or until the potatoes and carrots are tender. Serve with hot crusty bread. ---------------------------------------------------------------------------
Nutrition
Ingredients
