Sweet Sausage and
1 slice hickory-smoked bacon, minced
2 tablespoons butter
1 cup minced onion
4 medium garlic cloves, minced
1 pound Premio* sweet Italian
sausage, removed from casings
2 tablespoons all-purpose flour
Salt and pepper
1 pound small raw shrimp, peeled
2 cups chicken broth
2 cups half-and-half
2 medium potatoes, boiled, peeled
In a heavy-bottomed soup kettle over low heat, sauté bacon, butter, onion
and garlic for 5 minutes. Do not brown.
Raise the heat to medium, add sausage meat and stir to break up. Cook for
5-7 minutes, or until almost cooked through.
Reduce the heat to low and stir in flour. Cook for 2 minutes; do not brown.
Season to taste with salt and pepper.
Raise the heat to medium-high and add shrimp and chicken broth. Bring to a
simmer, stirring. Add half-and-half.
Add potatoes. Return to a simmer and cook just until the shrimp are done. Do
not boil or overcook. Makes 4 servings.
Tips: Hot sausage can be substituted for a spicier dish. Bay scallops can be used
in place of shrimp.
Brands may vary by region; substitute a similar product.