web analytics

chef brian duffy logo

facebook | chef brian duffy  google plus | chef brian duffy  pinterst | chef brian duffy  Instagram  twitter | chef brian duffy

Duffified etouffe

 

Ingredients:

  • Rosemary, Thyme, Oregano, 2 stems each, minced
  • 1 onion, diced
  • 1/2 lb. portabella mushrooms, diced
  • 1/2 lb. shiitake mushrooms, chopped
  • 1 carrot, diced
  • 1 bulb fennel, diced
  • 2 cloves garlic, minced
  • 1 small rutabaga, diced
  • 5 cups cooked lentils
  • 1 cup cooked garbanzo beans
  • 1 cup cooked cannellini beans
  • 2 tbsp parsley, chopped
  • 1 tbsp Duffified Spice
  • 2 cups tomato juice
  • 3 tbsp chili powder

Optional:  1 lb. chicken thighs, breast, legs, skinned & diced

Directions:

-All vegetables should be done in a medium dice.
-In a large stock pot, combine all vegetables, herbs & sweat for 8 minutes.
-Add seasoning, tomato juice & water.
-Reduce heat and simmer over low heat for 20 minutes.
check for seasoning.
-Stir and chill.
-If adding chicken- dice & sauté, add finished stew over top and serve.

Duffified etouffe