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Spicy Sausage and Edamame Stew

Serve up this spicy stew family-style on a platter, topped with half a cup of Ming Tsai's Clementine Marmalade.



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    In a large saute pan coated lightly with oil over high heat, sear and color the sausages, about 6 minutes. Transfer sausages to a plate. In the same pan, add onions, carrots and celery and cook until soft, about 3 minutes. Deglaze with chicken stock and add the edamames. Bring to a simmer and reduce by 50 %. Return sausages to pan, check for flavor and season if necessary. Serve family-style on a platter, topped with Clementine Marmalade.

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Andrew Graham

Grenache, Merlot and Shiraz are the best wines to pair with Spicy Sausage and Edamame Stew.


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