Andouille Smoked Sausage in Red Gravy Recipe

Name: Andouille Smoked Sausage in Red Gravy
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 tablespoons butter, unsalted; 1 1/2 pounds andouille cut into 2 inch pieces; 3 cups onions; 6 1/2 cups beef stock or pork stock, prefer veal stock if possible; 1/2 cup celery chopped; 1/2 cup green bell peppers chopped; 1 teaspoon garlic minced; 8 teaspoons tomato sauce; 1/4 cup parsley leaves chopped; 1 cup scallions, spring or green onions chopped; 1 1/2 teaspoons cayenne pepper; 3 teaspoons rice, cooked; 3/4 teaspoon salt

Servings: persons

6 tablespoons butter, unsalted
1 1/2 pounds andouille cut into 2 inch pieces
3 cups onions
6 1/2 cups beef stock or pork stock, prefer veal stock if possible
1/2 cup celery chopped
1/2 cup green bell peppers chopped
1 teaspoon garlic minced
8 teaspoons tomato sauce
1/4 cup parsley leaves chopped
1 cup scallions, spring or green onions chopped
1 1/2 teaspoons cayenne pepper
3 teaspoons rice, cooked
3/4 teaspoon salt

1
Melt butter in Dutch oven.
2
Add sausage, cover, and cook without stirring about 7 minutes.
3
Turn over and sprinkle 2 cup of onions on top.
4
Cover and cook another 7 minutes.
5
Should be dark brown sediment on pan bottom.
6
Add 3/4 cup of stock and scrape bottom.
7
Add pepper and salt, stirring, scraping, and turning.
8
Cover and cook 2 minutes, scraping once.
9
Add celery, green peppers and garlic.
10
Cover and cook 3 minutes, scraping once.
11
Add tomato sauce and cook uncovered 5 minutes, scrapping occasionally.
12
Add 1/2 cup onions.
13
Cook 8 minutes until large puddles of oil have broken out and tomato mixture is thick.
14
Stir only if sticking.
15
Add parsley and 1/2 cup of the green onions.
16
Add 3 1/4 cup more stock and scrape.
17
Cook 20 minutes until liquid is thick dark red gravy.
18
Stir occasionally.
19
Stir in remaining stock, rice and onions.
20
Bring to boil, reduce heat, and simmer, stirring frequently, about 14 minutes, until gravy is noticeably thicker but still juicy.
21
Remove from heat and serve immediately.

307

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 6 tablespoons butter, unsalted, 1 1/2 pounds andouille cut into 2 inch pieces, 3 cups onions, 6 1/2 cups beef stock or pork stock, prefer veal stock if possible, and more.

Yes, Andouille Smoked Sausage in Red Gravy falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Andouille Smoked Sausage in Red Gravy

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