Hearty Sausage Rice Stew

Description

Makes 6 servings

Ingredients

• 1½ pounds hot or sweet Italian sausage
• ½ cup coarsely chopped onion
• 2 cloves garlic, minced
• 1 cup chicken broth
• 1 small eggplant, peeled and cut into 1-inch cubes
• 2 medium yellow squash, sliced
• 2 medium tomatoes, peeled and chopped
• 1 medium green pepper, coarsely chopped
• 1 teaspoon salt
• ½ teaspoon thyme leaves, crushed
• ¼ teaspoon ground black pepper
• 1 tablespoon cornstarch
• 2 tablespoons water
• 3 cups hot cooked rice

Procedures

1. Bring 6 cups water to a boil in 4-quart dutch oven.
2. Add sausage; simmer 10 minutes.
3. Remove meat; discard water.
4. Cut meat in ½-inch pieces; brown in dutch oven.
5. Remove meat; keep warm.
6. Pour off fat; return 2 tablespoons.
7. Add onion and garlic; cook until tender crisp.
8. Stir in broth, eggplant, squash, tomatoes, green pepper, salt, thyme and black pepper.
9. Bring to a boil.
10. Cover, reduce heat, and simmer 5 to 10 minutes, or until vegetables are tender.
11. Combine cornstarch with water; stir into vegetables along with sausage.
12. Cook, stirring, until sauce is clear and thickened.
13. Serve over beds of fluffy rice.