| | Directions | | In a deep set frying pan, melt the butter and cook sausage and diced garlic for 10 min. on medium heat. Stir consistently (every 2 to 3 minutes). In the same pan, add onions, bell peppers, 2 tsp Season-All, 1/2 tsp. cayenne pepper, 2 tsp. parsley into frying pan. Cook for another 12 minutes on high heat. Stir every 2 to 3 minutes. Into same pan, add vegetable oil, potatoes, mushrooms, bay leaves. Cook for another 12 minutes on high heat. Stir every 1 to 2 minutes. Cook until outer sides of potato cubes appear slightly translucent. The goal is to let portions of the potatoes stick to the bottom of pan just a little bit. Potatoes should start to turn brown. Add water, 2 tsp. parsley, 1 tsp. Season-All, and 1/2 tsp. cayenne pepper. Water level in pot should cover tops of your potatoes. Stir vigorously so that all of the scorched seasonings on the bottom of the skillet are floating in the water. Cover and cook down on medium heat until water is gone. Approximately 10 minutes. |
|
|
| Ingredients | | - |  | 3 pounds smoked sausage (beef or turkey), cut into 1/2 inch slices |
| - | | 2 onion, chopped (large) |
| - | | 2 bell peppers, chopped - without seeds |
| - | | 10 whole mushrooms cut into quarters |
| - | | 5 potatoes, peeled, cut into large cubes 1.5 X 1.5 (large) |
| - | | 3 teaspoons Season-All |
| - | | 7 cloves garlic, diced (medium cloves) |
| - | | 1 teaspoon cayenne pepper |
| - | | 2 bay leaves |
| - | | 4 teaspoons dried parsley |
| - | | 1/2 stick butter |
| - | | 1/4 cup vegetable oil |
| - | | 3 cups water |
| |
| |
