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 Cajun and Creole - Andouille In Red Gravy
adapted from Prudhomme Family Cookbook
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Description
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Ingredients
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- 6 Tablespoons Butter
- 1 1/2 Pounds Andouille -- cut into 2 in pieces
- 3 Cups Packed Onions -- julienned
- 6 1/2 Cups Pork Or Beef Stock -- in all
- 1 1/2 Teaspoons Cayenne
- 3/4 Teaspoon Salt
- 1/2 Cup Celery -- finely chopped
- 1/2 Cup Green Pepper -- finely chopped
- 1 Teaspoon Garlic
- 1 Can Tomato Sauce
- 1/4 Cup Fresh Parsley -- finely chopped
- Rice
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Directions
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Brown the sausage in butter. add 2 cups onions, cover and cook until sausage and onions stick to the bottom. Add 1 cup stock and scrape the bottom the pan. add salt and pepper, recover and cook about 2 minutes, add celery, bell pepper and garlic. cook 3 minutes. add tomato sauce, cook 5 minutes. add 1/2 cup onions. cook until sauce is thickened. allow the sediment to build up on the bottom before stirring. stir in the parsley and add 3 1/4 cups stock. scrape pan clean. cook until liquid has reduced to a thick dark red gravy about 20 minutes. Stir in the remaining onion and stock, bring to boil. reduce heat. simmer until gravy is thicker about 15 minutes. serve immediately.
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Serves
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4
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Time to Make
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0:00
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Disclaimer: Most of the recipes on this site have been changed from the original. We encourage you to purchase the originals, since they often include better directions and you'll be benefitting the author of the recipe.
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