Ingredients:
-
3 Chicken Breasts
- 2 links of Andouille Sausage ( about 1" thick each, remove skin)
- 2 Quarts of Chicken Stock
-
3 zucchini
- 10
cloves of garlic (5 diced small, 5 just peeled) ( you can add even more
if you want. I threw in extra whole cloves at the end just for fun)
-
8-10 red Potatoes (diced fine)
- 3 Carrots (diced fine)
- 1 sprig of rosemary
- 1 or 2 Onions (diced fine)
- 1Tbs Cayenne Pepper
- 1/2Tbs Sweet Smoked Paprika (regular will do)
- 1Tbs Dill Weed
Serves 8 people
Heat up a Dutch Oven (Heavy Lidded Pot) on the stove on Medium Heat.
Throw in a knob (1Tbs) of butter and wait for it to melt.
Next, toss in the onions and garlic and a pinch of Kosher Salt.
When
the onions start getting translucent toss in the Carrots and Zucchini,
Chicken, Sausage, another pinch of salt and some fresh ground pepper.
Let everything brown up a bit.
Now pour in the Chicken Stock, Rosemary, Potatoes,
Cayenne Pepper, Paprika, Dill Weed. Then either run the garlic through
a garlic press or smash it pretty good and throw it in. Bring to a
boil, then put in the oven on 275 for 3 hours.
Once cooked, add salt/pepper to taste.
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