Andouille Smoked Sausage In Red Gravy
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Andouille Smoked Sausage In Red Gravy
  Smoked    Sausage    Gravy  
Last updated 6/12/2012 1:03:55 AM. Recipe ID 28140. Report a problem with this recipe.
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      Title: Andouille smoked sausage in red gravy
 Categories: Meats, Ethnic
      Yield: 4 Servings
 
      6 tb Unsalted butter
    1/2 c  Chopped green peppers
  1 1/2 lb Andouille smoked sausage
           (2-inch pieces)
      1 ts Minced garlic
      8 ts Tomato sauce
      3 c  Onions
    1/4 c  Chopped parsley
  6 1/2 c  Pork or beef stock
      1 c  Chopped green onion tops
  1 1/2 ts Cayenne pepper
      3 ts Cooked rice
    3/4 ts Salt
    1/2 c  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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Recipe ID 28140 (Apr 03, 2005)

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