I saw this in Bon Appetit yesterday and decided to
keep it. I'll bet a dollar to a doughnut that the
recipe originally called for Linguica, but was changed
to kielbasa for the masses. If you can't find smoked
Linguica or Kielbasa, Andouille would also be a good
substitute. I hope to try this when it gets cooler
(like October -- grin)! Hope it appeals to you, too.
Number of Servings: 8
Combine all ingredients in large pot. Bring to boil,
stirring occasionally. Reduce heat; simmer until
thick, stirring occasionally, about 2 hours. Season
with pepper. (Can be prepared 2 days ahead;
refrigerate. Rewarm before serving.)
Recipe from Benton's Restaurant, Florence, South
Carolina. Courtesy of Bon Appetit, July, 1991.
Posted by Shelley Rodgers. Courtesy of Fred Peters.
