contributed by S. Andrew Roberts
Dice onion
Cut chile peppers in half, seed and de-vein. Chop into smaller pieces if you want to eat them, leave as big as possible if you'd rather fish them out before eating. (I leave them in)
Chop tomato into small pieces.
Slice sausage.
Peel and chop potatoes into bite size pieces, rinse pieces in cold water. Leave potatoes in water until ready.
Using a large pot or dutch oven, saute onion in oil over medium-high heat. Stir occasionally until translucent.
Season with salt & pepper to taste.
Add tomato and chile peppers, stir, continue sauteing 1-2 minutes.
Add paprika, stir, continue 1-2 minutes.
Add sausage, stir.
Add hot sauce to taste.
Drain potatoes, add to pot, stir to coat potatoes.
Cover tightly, reduce heat to medium.
Cook 15-20 minutes or until potatoes are cooked. (Enough moisture should exude from potatoes to make sauce. If food seems to be sticking, add water as needed to keep everything from sticking to bottom of pot.)
Adjust seasoning.
Serve with crusty bread and cucumber salad.
(Makes 4 servings)
This page last updated 10/17/1999