Bratwurst and Potato Stew
Chef John Folse & Company is the parent company of several food related industries. From custom food manufacturing to a fine dining and bed breakfast, Chef John Folse & Company encompasses many...
Keywords
- Chef John Folse
- Cajun Food
- Ship Cajun Food
- Precooked Cajun Food
- Cajun
- Creole
- Manufacturing
- Louisiana
- Food
- Lafitte's Landing Restaurant
- Bittersweet Plantation
- White Oak Plantation
- cookbooks
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.jfolse.com.
Cooking tools:
- Dutch oven
- Stove
- Chef's knife
- Cutting board
- Measuring cup
- Mixing bowl
- Spoon
Ingredients
- 1 pound cooked bratwurst, cut into ½-inch pieces
- 2 medium potatoes, peeled and diced
- ¼ cup canola oil
- 1 cup diced onions
- ¼ cup diced celery
- ¼ cup diced red bell peppers
- 2 tbsps minced garlic
- salt
- cracked black pepper
- 2 cups chicken broth
- 1 head cabbage, cut into 3-inch pieces
- 1 cup chopped carrots
- 3 cups milk
- 3 tbsps flour
- 4 ounces shredded Swiss cheese
- Louisiana hot sauce to taste
