One (1) Large Can (50 oz) of Chicken Broth (1 1/2 quarts)
Pepper, HOT SAUCE
So here we go! After buying one fresh bunch of Beets (from the Clark Fork River Market), cut off the
Greens. You can cook the Beets your way! I am after the Greens! O-Boy!!
So...cut the Greens in 1/4" slices. Chop fine
one large onion, one large red bell pepper, one rib of celery, and a hand full of garlic (12 cloves or more). Put all in a bowl
and set a side.
Next take one package of "Uncle Bill's Andouille" and cut into 1/2" rounds. Put the rounds in a bowl and
Take 1 cup of cooking oil and heat hot in a Dutch-Oven. Brown the Andouille and remove.
Now for the Roux.
With the oil still hot, add one cup flour and turn down the heat. Stir until your Roux is nice and brown (Don't Burn It). Add
the bowl of vegetables to the Roux and stir until all is coated with the Roux. Add one tablespoon of Tony Chachere's -Spice
n' Herbs* and one teaspoon of cayenne,1/8 teaspoon of ground cloves, one tablespoon of worcestershire sauce and cook till soft! Add the Andouille and the large can of chicken broth (1 1/2 qts). Bring to a boil and cook 1/2 hour.
Adjust the seasonings
and serve over fresh cooked rice ! Add Hot Sauce* to taste!
This dish will make you come running to the Clark Fork River Marketto get Beet Greens with Beets!
Uncle Bill's Sausage Wisdom
"No noses, hoses, toes-ez or roses. Just Boneless Pork Shoulders! You are what you eat, so Eat Something Good!!
Making the Roux
1 (406) 543-5627
* Find Tony Chachere's - Spice n' Herbs and a great lineup of Hot Sauces at Uncle Bill's store - The Joint Effort on Brooks in Missoula.
Made in Missoula, Montana and Pattaya, Thailand, Uncle Bill's sausages is good food. And his dozens of sausage styles make other good
food better. Here, we capture some of Uncle Bill's cooking tips, some of which include Farmers' Market products. COME BUY your
good food today, and check back here often.