Louisiana Sweet Potato & Andouille Hash
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Submitted by Travis R. Johnson, CEC
From the Chef
“No salt or pepper is added during cooking except where noted. The Andouille sausage will naturally season the dish. The initial step of blanching the sweet potatoes helps the vegetables keep their beautiful orange color throughout the rest of the cooking process.
“gluten free, salt free, sugar free Serving size: 4oz”
Ingredients
3 cups Louisiana Sweet Potatoes, diced in ¼” pieces
½ cup Louisiana Andouille Sausage, diced in ¼” pieces
Vegetable Trinity: ¼ cup diced Onions, ¼ cup diced Peppers, ¼ cup diced Celery, all in ¼” pieces
2 Tbsp. Olive Oil
Garlic to taste, minced
Instructions
Peel and dice sweet potatoes. In a stock pot, bring ½ gallon water and a pinch of salt to a boil. Add diced sweet potatoes. Blanch potatoes for 4 to 5 minutes or until potatoes are al dente or slightly tender. Remove pot from the range, strain potatoes, and run under cold water to cool potatoes quickly.
In a hot skillet, add olive oil, Andouille sausage, vegetable trinity, and garlic. Sauté for 5 to 6 minutes or until vegetables are tender and onions become translucent. Add sweet potatoes. Cook for 2 to 3 more minutes.
https://www.dropbox.com/s/imo2kyeerph32kj/Bruff%27s%20Kitchen%20Cook-Off%20Media%20Kit%20LR.pdf?dl=0
Yield
Menu makes 4 servings
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