Riverfront Plantation Inn / Chef Paul Ent
Ingredients:
Jack Daniels Andouille Cream
1/4 C Yellow Onions, fine diced
1 1/2C Andouille Sausage, fine diced
2 C Heavy Cream
1/4C Chicken Stock
3T Honey
2-3T Whiskey
Salt and pepper to taste
Stewed Mustard Greens
6qts Cleaned and picked Greens
1 1/2 C Yellow Onion, diced
1C Applewood Smoked Bacon
4C chicken stock
Salt and pepper to taste
Directions:
For the Cream, lightly sauté onions and andouille sausage. Add remaining ingredients and bring to a slow boil. Simmer for 15-20 minutes until thickened.
For the Greens, sauté bacon until crispy, add onion and sauté for 1-2 minutes. Add Greens and chicken stock season and turn down to simmer, cover and cook for about 45 minutes. Adjust seasoning as needed.
