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Recipe Name: Andouille Smoked Sausage In Red Gravy Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/22/2014
Base: Meats Comments:
Preparation Time:
Number of Servings: 4

6 Tablespoon(s) Unsalted butter
1/2 Cup(s) Chopped green peppers
1 1/2 Pound(s) Andouille smoked sausage
2-inch pieces
1 Teaspoon(s) Minced garlic
8 Teaspoon(s) Tomato sauce
3 Cup(s) Onions
1/4 Cup(s) Chopped parsley
6 1/2 Cup(s) Pork or beef stock
1 Cup(s) Chopped green onion tops
1 1/2 Teaspoon(s) Cayenne pepper
3 Teaspoon(s) Cooked rice
3/4 Teaspoon(s) Salt
1/2 Cup(s) 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. From Gemini's MASSIVE MealMaster collection at

Nutrition (calculated from recipe ingredients)
Calories: 225
Calories From Fat: 155
Total Fat: 17.7g
Cholesterol: 45.8mg
Sodium: 515.6mg
Potassium: 392.8mg
Carbohydrates: 16.5g
Fiber: 3.7g
Sugar: 6.9g
Protein: 2.7g

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