Last week, some friends and I made chicken paprikash from a family recipe. (The friend's family, not mine.) This weekend I wanted to make it again, but I didn't have the recipe, or chicken, or paprika, and besides I don't really like bell peppers, which we'd used plenty of. So I made this instead.
Un-Chicken Paprikash-ish
4 links hot Italian sausage, cut into big-ish pieces
2 medium onions, chopped
lots of garlic, minced
2 big carrots, diced
1 jalepeno, diced
1 can diced tomatoes
1 cup chicken broth
cayenne pepper
Armadillo Rub or other smoky pepper mix, if you've got it
Salt & black pepper to taste
Corn starch
Saute the onions in olive oil until translucent. Add the garlic, carrots, S&P, and sausage. Cook til the sausage is not quite browned.
Add everything else. Simmer for a while, until the veggies are soft and the sausage seems cooked. Use plenty of olive oil. Add some cornstarch and simmer a bit more, until the sauce gets thick and velvety.
Serve over rice, or pasta, or spaetzle, or mop up with bread. In any case, copious starch is mandatory. Some parsley might be nice on top too, if my herb garden weren't buried under a foot of snow.
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