Spicy New York Italian Sausage Stew - cooking recipe

Ingredients

1/2 cup canola oil
1/2 cup flour, plus
2 tablespoons flour
2 lbs hot Italian sausage, bulk (or remove from casings)
3 yellow onions
6 stalks celery
6 carrots
3 garlic cloves, minced
1 red bell pepper
1 orange bell pepper
2 green bell peppers
2 yams
5 red potatoes
3 tablespoons tomato paste
2 quarts chicken broth
Seasoning Mix
2 teaspoons thyme
1 teaspoon sage leaf
1 teaspoon rosemary
2 teaspoons basil
2 teaspoons oregano
2 teaspoons black pepper

Preparation

Chop all the vegetables into bite-size pieces; peel the yams but not the red potatoes; keep each vegetable separate because they will be added at different times.
Prepare seasoning mix in a small bowl, set aside.
Brown the sausage in a hot skillet, drain, set aside and keep warm.
Prepare the roux; heat the oil and the flour, cook over medium heat until dark blonde (about 6 minutes); be careful not to scorch the mixture.
Mix the minced garlic with half of the chopped onion, celery, carrots, and the green peppers and 1/2 of the seasoning mix.
Add the mixture to the roux(it will be a sticky mess in the pan); cook stirring frequently, for about 4 minutes.
Add the tomato paste and cook 2 minutes nore, stirring frequently.
Stir in 2 cups of the chicken broth at a time, scraping any bits from the bottom of the pan as you stir.
Add the rest of the carrots and the red potatoes; cook about 20 minutes; ADD the remaining vegetables, spices, yams, and precooked, drained sausage.
Cook 15 to 20 minutes or until the potatoes and carrots are tender. Serve with hot crusty bread.