I don’t know about the rest of you, but I like eating soup. I never gave a thought to whether it was difficult to maintain a gluten free diet with soupy additions. Earlier this week I made West African Chicken Soup, which had a lot of flavor. Chantelle, Nick’s beautiful little sister, mentioned that she and her boyfriend would love to eat more soups. I was first introduced to the idea of gluten intolerance because of Chantelle and Keith, her boyfriend. His diet is free from gluten and I have been curiously wandering the internet finding out more about Celiac Disease and gluten intolerances since then.
As a result of their request, I made a stew last night – a heartier soup. This meal was packed full of spicy flavor and will pair nicely with a wretched winter [though I love snowy, stormy winters!] or on a cool evening any time during the year.
Are you ready to know what I have in store for you?? Are you sure? Okay, well here it is – Slow Cooker Spicy Sausage Stew. That’s right, slow cooker. I chopped and sliced everything up, put it all in the slow cooker with some gluten free chicken broth and put it on high for about 6 or 7 hours.
Here is what your shopping list needs to look like:
- Extra Virgin Olive Oil
- 6 cloves fresh garlic, chopped
- 1 medium onion, sliced thin
- 3 carrots, chopped
- 1 jalapeno, small chop
- ½ head of cabbage, shredded
- 5 medium red potatoes, washed and diced
- Salt and pepper, to taste
- 2 (14 ounce) cans diced or crushed fire roasted tomatoes
- ¼ cup balsamic vinegar
- 1 teaspoon sage
- 1 teaspoon dried basil
- 1 teaspoon parsley
- Hot red pepper flakes, to taste
- 5 cups gluten free chicken broth
- 8 spicy gluten free sausage links, cooked and sliced
- Add oil [2 tablespoons or enough to coat the bottom of the crock]into the bottom of the crock pot and turn it on high
- When the oil is warm, add the chopped garlic
- In a medium skillet, heat some oil and sauté the onions until translucent and soft, add to the crock pot
- Add the carrots, cabbage and potatoes
- Season with salt and lots of pepper
- Add the tomatoes, balsamic vinegar, sage, basil, parsley and red pepper flakes, to taste
- Add the sausage
- Pour in enough broth to cover the ingredients
- Cover and cook on high for about 6 hours, until the potatoes and carrots are fork tender and the cabbage is soft
- Adjust seasoning before serving. We all know I like my pepper and spice, so I added some extra pepper, but not any additional spice this time!
This meal was hearty and filling. Oh, and it was full of amazing flavor. We absolutely loved it, especially because the last couple of nights have been chilly. It was perfect to eat on a cool evening. The ingredients yield a lot of stew! I mean, A LOT! If you do not want 8 servings of stew [or 6 depending on how much you eat], just scale everything back the same amount. I think it is fine the way it is, but then again with something this good is well worth eating two days in a row!
The best thing about this meal is it is gluten free. Yes, free from gluten! Beware of the sausages; I checked the sausage packages. I used Johnsonville, but be careful not to pick up the brats because they contain gluten or were brazed in beer. However they make the brats, gluten is involved! There are plenty of options, so do not feel discouraged! In fact, next time I am going to make a sweeter version of this dish and use the sweet sausages! I’m so looking forward to that!
I hope you all have a wonderful weekend and enjoy this stew!
Until Next Time,
Happy Slow Cookin’