Andouille Smoked Sausage in Red Gravy
A traditional Cajun recipe for Andouille Smoked Sausage in Red Gravy.
Ingredients
- 6 Tablespoon Unsalted butter
- 1/2 Cup Chopped green peppers
- 1-1/2 Pound Andouille smoked sausage [2-inch pieces]
- 1 Teaspoon Minced garlic
- 8 Teaspoon Tomato sauce
- 3 Cup Onions
- 1/4 Cup Chopped parsley
- 6 1/2 Cup Pork or beef stock
- 1 Cup Chopped green onion tops
- 1-1/2 Teaspoon Cayenne pepper
- 3 Teaspoon Cooked rice
- 3/4 Teaspoon Salt
- 1/2 Cup Chopped celery
Instructions
- 1
Melt butter in Dutch oven. Add sausage, cover, and cook without stirring about 7 minutes.
- 2
Turn over and sprinkle 2 c. of onions on top. Cover and cook another 7 minutes.
- 3
Should be dark brown sediment on pan bottom. Add 3/4 c. of stock and scrape bottom.
- 4
Add pepper and salt, stirring, scraping, and turning. Cover and cook 2 minutes, scraping once.
- 5
Add celery, green peppers and garlic. Cover and cook 3 minutes, scraping once.
- 6
Add tomato sauce and cook uncovered 5 minutes, scrapping occasionally.
- 7
Add 1/2 c. onions. Cook 8 minutes until large puddles of oil have broken out and tomato mixture is thick.
- 8
Stir only if sticking. Add parsley and 1/2 c. of the green onions.
- 9
Add 3-1/4 c. more stock and scrape. Cook 20 minutes until liquid is thick dark red gravy. Stir occasionally.
- 10
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.
- 11
Remove from heat and serve immediately.