Feb 142019
 

Most Primavera’s you find these days are served over pasta. Of course, Frank often bucked conventionalism. This dish is served over rice. Of course, you can chose to serve over pasta.

1 pound Smoked Sausage links, cut in 3-inch pieces

1 quart Water

4 tablespoons Extra-Virgin Olive Oil

4 tablespoons Margarine

1 cup coarsely diced Onions

1 cup diced Portabella Mushrooms

1/4 cup Sun-Dried Tomatoes, julienned

1/4 cup chopped Zucchini

1/4 cup diced Bell Pepper, Red, Green, and Yellow mixed

1/4 cup Artchoke Hearts

1/4 cup Broccoli Floret Tips

1/4 cup Cauliflower Florets

1/4 cup Snow Peas

1/4 cup julienned Carrots

1/4 cup diced Eggplant

1 pound peeled and deveined 40-50 count Louisiana Shrimp

1/4 teaspoon crushed Red Pepper

1 teaspoon Frank Davis Vegetable Seasoning

1/2 cup Chicken Stock, as needed

3 tablespoons Cornstarch mixed with 2 tablespoons Cold Water

3/4 teaspoon Kitchen Bouquet

1/3 cup sliced Green Onions for garnish

3 cups cooked Long-Grain Rice

First put the sausage into water, bring to a boil, then reduce the heat immediately and let the links simmer for 30 minutes. Take a 12-inch skillet, heat the olive oil and margarine mixture, and sauté the onions and mushrooms until they wilt. Then begin adding remaining vegetables. Toss and stir them briskly so that they are thoroughly blended with the onions and mushrooms. Next drop in the shrimp, sprinkle in the crushed red pepper and vegetable seasoning, cover the pan tightly, and cook over a low fire for 4 to 5 minutes (tossing every now and then) until the vegetables are hot and tender-crisp and the shrimp are fully pink.. But do not overcook! If you need a little extra steam to get the mixture going, add a splash of the chicken stock as desired.

Remove sausage from the poaching liquid. Set aside on a platter. Turn up the fire under the liquid to high. Reduce stock to half its original volume (about a pint). Then whisk in the cornstarch and water, stirring to incorporate the mixture. As it comes back to a boil, it will thicken and turn into a gravy. Finish it off with a few drops of Kitchen Bouquet and the green onions.

When it’s time to eat, turn up the fire under the veggies once more, spoon in the rice, and mix everything well (it will look like a vegetable casserole). Then spoon out the blend into a dinner plate, ladle on some sausage gravy, and top with a sausage link or two. Garnish the primavera with additional green onions and accompany it with a beet salad dressed with onions, extra-vitrgin olive oil and balsamic vinegar. A CD playing “Jole Blon” n the background wouldn’t hurt!

Enjoy!!!

Good Cooking, Good Eating and Good Living!!!

CreoleCajunChef

I lived in New Orleans, since birth, until Hurricane Katrina. I now live in Arkansas with my wife and our spoiled-rotten dog. I have been cooking since I was 8. My first cookbook, You can't keep New Orleans out of the cook, is now available at publishamerica.net and most online bookstores. It is also available on Kindle and Nook.