andouille smoked sausage in red gravy

Categories
Cajun/creol
Pork
Yield
4 servings
MeasureIngredient
6 tablespoons Unsalted butter
½ cup Chopped green peppers
1½ pounds Andouille smoked sausage
  (2-inch pieces)
1 teaspoon Minced garlic
8 teaspoons Tomato sauce
3 cups Onions
¼ cup Chopped parsley
6½ cup Pork or beef stock
1 cup Chopped green onion tops
1½ teaspoon Cayenne pepper
3 teaspoons Cooked rice
¾ teaspoon Salt
½ cup Chopped celery

Contributed to the echo by: BOYD NARON ANDOUILLE SMOKED SAUSAGE IN RED GRAVY Melt butter in Dutch oven. Add sausage, cover, and cook without stirring about 7 minutes. Turn over and sprinkle 2 c. of onions on top. Cover and cook another 7 minutes. Should be dark brown sediment on pan bottom. Add ¾ c. of stock and scrape bottom.

Add pepper and salt, stirring, scraping, and turning. Cover and cook 2 minutes, scraping once. Add celery, green peppers and garlic. Cover and cook 3 minutes, scraping once. Add tomato sauce and cook uncovered 5 minutes, scrapping occasionally.

Add ½ c. onions. Cook 8 minutes until large puddles of oil have broken out and tomato mixture is thick. Stir only if sticking. Add parsley and ½ c. of the green onions. Add 3-¼ c. more stock and scrape. Cook 20 minutes until liquid is thick dark red gravy. Stir occasionally.

Stir in remaining stock and onions. Bring to boil, reduce heat, and simmer, stirring frequently, about 14 minutes, until gravy is noticeably thicker but still juicy. Remove from heat and serve immediately.

Makes 4 servings.

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