Ingredients Jump to Instructions ↓

  1. 1 teaspoon olive oil

  2. 2 ounces chopped andouille sausage, casings removed

  3. 3 tablespoons peeled and chopped Italian plum tomatoes

  4. 3 tablespoons chopped green onions

  5. 2 tablespoons chopped onions

  6. 1 tablespoon minced garlic

  7. 1/2 cup Basic Chicken Stock

  8. 1 1/2 cups heavy cream

  9. 2 teaspoons Emerilís Creole Seasoning

  10. 1/2 teaspoon salt

Instructions Jump to Ingredients ↑

  1. Heat the oil in a nonreactive saucepan over high heat. Add the andouille and sautÈ, breaking up the sausage with the side of a spoon, for 1 minute. Add the tomatoes, green onions and onions, and garlic and stir-fry for 1 minute.

  2. Stir in the stock and deglaze the bottom of the pot. Add the cream, Creole Seasoning, and salt, and bring to a boil, stirring occasionally. Reduce the heat and simmer, stirring occasionally, for 12 minutes. Remove from the heat. Serve immediately or store, refrigerated, in an airtight container for up to 2 days. Reheat in a saucepan over low heat.

  3. Yield : 2 cups


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