Andouille & Potatoes

Andouille & Potatoes


3 T. butter

1 cup onion, chopped

1/2 cup red bell pepper, chopped

1 cup parsley leaves, finely chopped

1 cup dry white wine

1 T. garlic, minced

1 T. soy sauce

1 tsp. salt

6 potatoes, thinly sliced

Heat butter in a large heavy saucepan over meduim heat. Saute onions, peppers and parsley stirring occasionally. Add wine, garlic, soy sauce and Andouille. Mix well. Add salt and stir. Cover, reduce heat to low, and simmer. Stir occasionally until potatoes are tender, about 30 minutes.