Cajun-style Krčka Maneštra

Ingredients

In the original Croatian Krčka Maneštra, the stew is typically made with local ingredients such as Istrian sausage, sauerkraut, and beans. However, in this Cajun adaptation, we replace the Istrian sausage with Andouille sausage, a staple in Cajun cuisine known for its smoky and spicy flavors. We also incorporate Cajun spices like paprika, cayenne pepper, and thyme to give the dish its characteristic heat and depth. We alse have the original recipe for Krčka maneštra, so you can check it out.

• 2 tablespoons (30ml) vegetable oil 2 tablespoons (30ml) vegetable oil
• 1 pound (450g) Andouille sausage, sliced 1 pound (450g) Andouille sausage, sliced
• 1 onion, diced 1 onion, diced
• 1 green bell pepper, diced 1 green bell pepper, diced
• 1 red bell pepper, diced 1 red bell pepper, diced
• 3 cloves of garlic, minced 3 cloves of garlic, minced
• 2 tomatoes, diced 2 tomatoes, diced
• 1 teaspoon (5g) paprika 1 teaspoon (5g) paprika
• 1/2 teaspoon (2.5g) cayenne pepper 1/2 teaspoon (2.5g) cayenne pepper
• 1 teaspoon (2g) dried thyme 1 teaspoon (2g) dried thyme
• 1 bay leaf 1 bay leaf
• 1 pound (450g) beef stew meat, cubed 1 pound (450g) beef stew meat, cubed
• 4 cups (950ml) beef broth 4 cups (950ml) beef broth
• Salt and pepper, to taste Salt and pepper, to taste
• Fresh parsley, for garnish Fresh parsley, for garnish

Nutrition

• Calories (kcal / KJ): 450 kcal / 1884 KJ
• Fat (total, saturated): 30g, 10g
• Carbohydrates (total, sugars): 10g, 4g
• Protein: 35g
• Fiber: 2g
• Salt: 2g

Preparation

1. 1.
   Heat the vegetable oil in a large pot over medium heat. Add the sliced Andouille sausage and cook until browned. Remove the sausage from the pot and set aside.
2. 2.
   In the same pot, add the diced onion, green bell pepper, and red bell pepper. Sauté until the vegetables are softened.
3. 3.
   Add the minced garlic, diced tomatoes, paprika, cayenne pepper, dried thyme, and bay leaf to the pot. Stir well to combine the spices with the vegetables.
4. 4.
   Add the cubed beef stew meat to the pot and cook until browned on all sides.
5. 5.
   Pour in the beef broth and bring the mixture to a boil. Reduce the heat to low, cover the pot, and simmer for 1 to 1.5 hours, or until the meat is tender.
6. 6.
   Remove the bay leaf from the pot and season with salt and pepper to taste.
7. 7.
   Serve the Cajun-style Krčka Maneštra hot, garnished with fresh parsley.

Treat your ingredients with care...

• Andouille sausage — If you can't find Andouille sausage, you can substitute it with any other spicy smoked sausage, such as chorizo or kielbasa.
• Paprika — Opt for a high-quality smoked paprika to enhance the smoky flavor of the stew.
• Beef stew meat — For a leaner option, you can use beef sirloin or chuck roast instead of stew meat.

Tips & Tricks

• For an extra kick of heat, add a few dashes of hot sauce to the stew.
• Serve Cajun-style Krčka Maneštra with a side of cornbread to soak up the flavorful broth.
• If you prefer a thicker stew, you can mix a tablespoon of cornstarch with water and add it to the pot during the last few minutes of cooking.

Serving advice

Cajun-style Krčka Maneštra is best served hot in deep bowls. Garnish each serving with fresh parsley for a pop of color and freshness. Serve with a side of cornbread or crusty French bread to complete the meal.

Presentation advice

To enhance the presentation of Cajun-style Krčka Maneštra, place a slice of Andouille sausage on top of each bowl as a visual centerpiece. Sprinkle some paprika or cayenne pepper on the surface of the stew for an added touch of color and spice.