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Cajun and Creole   -   Andouille In Red Gravy   adapted from Prudhomme Family Cookbook

  • 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
Directions 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.
Serves 4
Time to Make 0:00

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