Title: Andouille Smoked Sausage in Red Gravy
Categories: Entree Regional
Yield: 4 Servings
| 6 | tb | Butter, unsalted |
| 3 | c | Onion |
| 1 1/2 | ts | Cayenne pepper |
| 1/2 | c | Celery, chopped |
| 1 | ts | Garlic, minced |
| 1/4 | c | Parsley, chopped |
| 3 | c | Rice, hot cooked |
| 1 1/2 | lb | Andouille smoked sausage |
| 6 1/2 | c | Pork or beef stock |
| 3/4 | ts | Salt |
| 1/2 | c | Green pepper, chopped |
| 8 | oz | Tomato sauce |
| 1 | c | Green 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.