Ingredients
1 tablespoon canola oil2 large onions, chopped3 medium carrots, chopped1 medium green pepper, chopped2 garlic cloves, minced1 package (12 ounces) fully cooked andouille chicken sausage links, cut into 1/4-inch slices1-1/2 pounds red potatoes (about 5 medium), cut into 1/2-inch cubes1 can (28 ounces) crushed tomatoes in puree1 teaspoon Worcestershire sauce1/4 teaspoon pepper1 carton (32 ounces) reduced-sodium beef broth2 teaspoons liquid smoke, optional1/4 teaspoon cayenne pepper, optionalSour cream, optional
Preparation
In a 6-qt. stockpot, heat oil over medium heat. Add onions, carrots and green pepper; cook and stir until tender, 8-10 minutes. Add garlic; cook 1 minute longer. Remove from pot.
In same pot, brown sausage over medium heat. Add potatoes, tomatoes, Worcestershire sauce, pepper, broth and onion mixture. If desired, stir in liquid smoke and cayenne. Bring to a boil. Reduce heat; simmer, covered, until potatoes are tender, 15-20 minutes. If desired, top servings with sour cream.
