Warm and Toasty Smoked Sausage Stew

A filling yet light stew that melts in your mouth and is a snap to prepare. The homemade croutons add the finishing crunch!

Serves: 6
Cook Time: 9 Hours

Ingredients

• 1 lb Smithfield Smoked Sausage, sliced
• 4 cups of cabbage, roughly chopped
• 4 large red potatoes, cubed with skins on
• 2 cups of carrots, sliced
• 2 teaspoons dried basil, crushed
• 1 teaspoon fresh thyme leaves
• 1 bay leaf
• 1/2 teaspoon ground black pepper
• 64 oz. chicken stock
• Large homemade croutons for garnish (recipe below)

Steps

In a slow cooker or Dutch oven, combine cabbage, potatoes, and carrots. Top with smoked sausage. Sprinkle basil, thyme, and pepper over smoked sausage. Pour chicken broth over all and add bay leaf. Cover and cook on low heat setting for 7-9 hours or high heat for 3-4 hours. To serve, remove bay leaf, ladle into bowls and top with rustic homemade croutons.

Rustic Homemade Croutons: Stale bread of any kind cut into large cubes and tossed with olive oil, fresh minced garlic and your favorite herbs. Place on a foil lined baking sheet (for easy clean up) and bake in a 350 degrees oven until lightly browned.

This recipe was specially prepared and created by Paula Deen for Smithfield. Recipe and photo courtesy of Smithfield.

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Comments (1) Post Your Comment

Emiliesmom
We just wanted to eat the croutons!! My family really liked this stew. We made it on a ski trip to Wolf Creek, Colorado.

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