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Directions: Combine sausage, onion and green pepper in very large stock pan. Cook
over medium heat until sausage is brown and vegetables are tender;
for more crunchy vegetables, add them late into cooking time. Combine
4 cups milk and 1 cup flour, stirring well; stir into sausage
mixture, allowing it to thicken. Add parsley, beau monde (or onion
salt) and pepper; continue to stir over medium low heat until it gets
very thick and bubbly; stir in remaining 12 cups milk. Gradually add
a small amount of milk mixture to eggs in bowl. Add egg mixture to
stock pot, stirring well. Stir in remaining ingredients; simmer over
low heat for 45 minutes to an hour to mix flavors.
| Ingredients:
1 Pound(s) sausage
2 Onions, chopped
2 Green peppers, chopped
16 Cup(s) Milk, divided
1 Cup(s) All purpose flour
4 Tablespoon(s) Chopped fresh parsley
4 Teaspoon(s) Beau monde or salt
2 Teaspoon(s) Pepper
4 Eggs, slightly beaten
4 Can(s) Cream-style corn(17 oz)
4 Can(s) Whole kernel corn(17oz)
1 Cup(s) Diced pimiento, drained |
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