Nothing says fall like a hearty helping of some warm stew. This recipe for Albert’s Meats’ Andouille Smoked Sausage Potato Stew is just what your family needs for a cool fall or winter evening.

Don’t forget the toasted crusty bread to go along with this dish. We suggest a garlic bread to truly enhance this stew!

Ingredients:

• 3 Tbs extra virgin olive oil, plus extra for drizzling
• 1 onion, chopped
• Kosher salt
• 14 oz Albert’s Meats Andouille Smoked Sausage, ½ inch slices
• 3 cloves garlic, minced
• 3 potatoes, peeled and cut into 1 inch chunks
• Fresh ground pepper
• 4 cups low sodium chicken broth
• 2 bay leaves
• 1 tsp smoked Spanish paprika
• 6 cups Swiss chard, stems removed, leaves chopped
• Chopped fresh parsley, for topping

Directions:

1. Heat the olive oil in a large pot or Dutch oven over medium-high heat.
2. Add the onion, season with ½ teaspoon salt and cook, stirring occasionally for about 5 minutes.
3. Add the Albert’s Meats Andouille Smoked Sausage slices; stir occasionally until lightly browned, about 3 minutes.
4. Add the garlic and cook for 1 minute.
5. Add the potatoes, ½ teaspoon salt and a few grinds of pepper. Cook, stirring occasionally, until well coated, about 3 more minutes.
6. Add the chicken broth, bay leaves and paprika. Bring to a simmer, then reduce the heat to medium and cook 12 minutes.
7. Add the chard; cover and cook, stirring until the potatoes are tender and the chard is wilted, 3 more minutes.
8. Season with salt and pepper.
9. Ladle into bowls; top with parsley, drizzle with olive oil and serve with toasted crusty bread.