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Cooked by: Chef / Last Modified: 7/2/2008 / Base: Vegetables / Number of Servings: 12 |
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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 |
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.
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