Andouille Smoked Sausage In Red Gravy Recipe
6 tbsp unsalted butter
1/2 cup chopped green peppers
1 1/2 lb andouille smoked sausage
1 (2-inch pieces)
1 tsp minced garlic
8 tsp 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 tsp cayenne pepper
3 tsp cooked rice
3/4 tsp salt
1/2 cup chopped celery
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. 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. Remove from heat and serve immediately.
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