Andouille Smoked Sausage in Red Gravy
Andouille Smoked Sausage in Red Gravy recipe
Yield
16 servingsPrep
10 minCook
40 minReady
50 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 6 | tablespoons |
butter, unsalted
|
|
| 1 ½ | pounds |
andouille
cut into 2 inch pieces |
* |
| 3 | cups |
onions
|
|
| 6 ½ | cups |
beef stock
or pork stock, prefer veal stock if possible |
|
| ½ | cup |
celery
chopped |
|
| ½ | cup |
green bell peppers
chopped |
|
| 1 | teaspoon |
garlic
minced |
|
| 8 | teaspoons |
tomato sauce
|
|
| ¼ | cup |
parsley leaves
chopped |
|
| 1 | cup |
scallions, spring or green onions
chopped |
|
| 1 ½ | teaspoons |
cayenne pepper
|
|
| 3 | teaspoons |
rice, cooked
|
|
| ¾ | teaspoon |
salt
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 9E+1 | ml |
butter, unsalted
|
|
| 680.4 | g |
andouille
cut into 2 inch pieces |
* |
| 7.1E+2 | ml |
onions
|
|
| 1.5 | l |
beef stock
or pork stock, prefer veal stock if possible |
|
| 118 | ml |
celery
chopped |
|
| 118 | ml |
green bell peppers
chopped |
|
| 5 | ml |
garlic
minced |
|
| 4E+1 | ml |
tomato sauce
|
|
| 59 | ml |
parsley leaves
chopped |
|
| 237 | ml |
scallions, spring or green onions
chopped |
|
| 7.5 | ml |
cayenne pepper
|
|
| 15 | ml |
rice, cooked
|
|
| 3.8 | ml |
salt
|
|
Directions
Melt butter in Dutch oven. Add sausage, cover, and cook without stirring about 7 minutes. Turn over and sprinkle 2 cup of onions on top. Cover and cook another 7 minutes. Should be dark brown sediment on pan bottom.
Add ¾ cup 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 ½ cup onions. Cook 8 minutes until large puddles of oil have broken out and tomato mixture is thick. Stir only if sticking. Add parsley and ½ cup of the green onions.
Add 3¼ cup 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.
Remove from heat and serve immediately.
