![]() 1 small green bell pepper, stemmed, seeded and diced.1/4 pound andouille sausage, chopped or bulk pork sausage, crumbled.Add the winter melon and seafood cover and simmer until the seafood is cooked through, about 2 minutes.Īshley’s Recommendations: Even better with fresh herbs! Increase each to 2 tbsp when fresh.Bring to a boil, cover, reduce heat to medium and simmer until the carrots are tender, about 4 minutes.In a 3-quart saucepot combine the stock, carrots, both mushrooms, peas, ham, wine, salt and pepper. ![]()
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