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Andouille Smoked Sausage in Red Gravy

  • 4servings
  • 50minutes
  • 272calories

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Source: recipeland.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates, Cellulose
VitaminsA, B1, B3, B9, B12, C, D
MineralsZinc, Copper, Natrium, Fluorine, Magnesium, Sulfur, Chlorine, Phosphorus, Molybdenum

Ingredients Jump to Instructions ↓

  1. 6 tablespoons butter, unsalted

  2. 1 1/2 pounds andouille cut into 2 inch pieces

  3. 3 cups onions

  4. 6 1/2 cups beef stock or pork stock, prefer veal stock if possible

  5. 1/2 cup celery chopped

  6. 1/2 cup green bell pepper chopped

  7. 1 teaspoon garlic minced

  8. 8 teaspoons tomato sauce

  9. 1/4 cup parsley leaves chopped

  10. 1 cup scallions, spring or green onions chopped

  11. 1 1/2 teaspoons cayenne pepper

  12. 3 teaspoons rice, cooked

  13. 3/4 teaspoon salt

Instructions Jump to Ingredients ↑

  1. 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.

  2. Cover and cook another 7 minutes. Should be dark brown sediment on pan bottom.

  3. Add 3/4 c. of stock and scrape bottom. Add pepper and salt, stirring, scraping, and turning.

  4. Cover and cook 2 minutes, scraping once. Add celery, green peppers and garlic. Cover and cook 3 minutes, scraping once.

  5. Add tomato sauce and cook uncovered 5 minutes, scrapping occasionally.

  6. 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.

  7. Add 3-1/4 c. more stock and scrape. Cook 20 minutes until liquid is thick dark red gravy. Stir occasionally. Stir in remaining stock, rice and onions. Bring to boil, reduce heat, and simmer, stirring frequently, about 14 minutes, until gravy is noticeably thicker but still juicy.

  8. Remove from heat and serve immediately.

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