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Title: Andouille Smoked Sausage in Red Gravy
Categories: Entree Regional
Yield: 4 Servings

6tbButter, unsalted
1 1/2tsCayenne pepper
1/2cCelery, chopped
1tsGarlic, minced
1/4cParsley, chopped
3cRice, hot cooked
1 1/2lbAndouille smoked sausage
6 1/2cPork or beef stock
1/2cGreen pepper, chopped
8ozTomato sauce
1cGreen onion tops, chopped

Cut sausage into 2-inch pieces. 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 3/4 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 1/2 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 1/2 c. of the green onions. Add 3-1/4 c. more stock and scrape. Cook 20 minutes until liquid is thick dark red gravy. Stir occasionally. simmer, stirring frequently, about 14 minutes, until gravy is noticeably thicker but still juicy. Remove from heat and serve immediately.