Courtesy of Angelique Page of Chicago, IL. If you like the recipe, then check out Louisiana Cookin' magazine. Subscribe with the promotion code wwoz2010, and they'll donate $5 to WWOZ.

Makes 4 to 8 servings

Ingredients

1 tablespoon unsalted butter

1 tablespoon olive oil

1 large onion, roughly chopped

2 carrots, roughly chopped

2 garlic cloves, minced

1 large bell pepper, roughly chopped

1 pound beef kielbasa, cubed

2 15-ounce cans sweet potatoes, drained

1 32-ounce can beef stock

1/2 teaspoon salt

3/4 teaspoon pepper

1 1/4 cups raisins

2 teaspoons sweet paprika

1 teaspoon ground cumin

1 teaspoon cinnamon

1/2 cup honey

1 cup pitted green olives

Directions

In a crock pot, combine all ingredients and let simmer on low heat for 2 hours. Serve alone or over rice.

Chef’s Note: While not a classic cut, “roughly chopped” is used here to indicate the heartiness of the stew. You can, of course, refine the recipe by using “large dice” in place of the "roughly chopped" directions.