凱郡蛤蜊香腸燉菜 Cajun Clam & Sausage Stew

材料 Ingredients

蛤蜊 Clam 1-1/2 磅 lb (675g) 安都里香腸 Andouille Sausage 2 根 link 油菜籽油 Canola oil 1 大匙 Tbs 洋蔥丁Diced onion 2 杯 cup 番茄丁 Diced tomato 2 杯 cup 馬鈴薯丁Diced potato 2 杯 cup 西洋芹丁 Diced celery 1/4 杯 cup 大蒜末 Minced garlic 1 大匙 Tbs 白酒 White wine 1/2 杯 cup 凱郡醃料 Cajun Rub 1 大匙 Tbs 鹽 Salt 1/3 小匙 tsp 黑胡椒 Black pepper 1/4 小匙 tsp 雞高湯 Chicken stock 2 杯 cup 蔥粒 Diced scallion 1/4 杯 cup 香菜末 Minced cilantro 2 大匙 Tbs 扁葉巴西利 Minced flat leaf parsley 2 大匙 Tbs 碎紅辣椒(可免) Chili pepper flake (optional) 1/2 小匙 Tbs

做法：

1.	將蛤蜊用刷子刷乾淨。(請參考蛤蜊處理)。香腸切成1cm小丁。
2.	湯鍋燒熱後加入油，香腸和洋蔥炒到洋蔥變透明。 再加入番茄，馬鈴薯，大蒜末，1大匙凱郡醃料，1/3小匙鹽和1/4小匙黑胡椒炒1分鐘。 倒進白酒並用木杓將鍋底咖啡色的殘留物刮鬆。
3.	加入雞湯煮滾後將浮在湯上的渣滓撇掉。繼續用中火煮 到馬鈴薯開始變軟，大約6分鐘。放進蛤蜊和芹菜丁，蓋上蓋子再煮3分鐘。
4.	掀開蓋子，丟棄未打開的蛤蜊。拌進蔥，香菜，巴西利葉和碎紅辣椒到鍋裡，裝盤趁熱食用。

PROCEDURE

1.	Brush the clams thoroughly . (Please refer to Handle Clams) . Dice the sausage.
2.	Add the oil, sausage and onion in a heated pot. Sauté until the onion becomes translucent. Place in the tomato, potato, minced garlic, 1 tbs. of Cajun rub, 1/3 tsp. of salt and ¼ tsp. of black paper, and sauté for another minute. Pour in the white wine and deglaze the pan (loose the brown bits on the bottom) with a wooden spoon.
3.	Add the chicken stock and bring the mixture to a boil. Skim off the foams on top of the soup. Continue to cook over medium heat until the potato starts to turn soft, approx. 5 minutes. Add the clams and celery, cover and cook for 3 minutes.
4.	Remove the lid. Discard any unopened clams. Stir the scallion, cilantro, parsley and red pepper flakes into the pot. Plate the stew and serve hot.

最後更新 (Last Update): 02/16/2016
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