Andouille Smoked Sausage in Red Gravy

Andouille Smoked Sausage in Red Gravy

For sausage lovers this is really a good dish. I would prefer to serve it over brown rice, but if white rice is your choice it's okay.  Also this sausage recipe can be served over pasta.

-Sweet Mama Janisse




Creative Commons Creative Commons Attribution 2.0 Generic License   by  regan76 



For 6 Serving(s) ()


  • 1.5 pound(s) Andouille smoked sausage
  • 6 tablespoon(s) unsalted butter
  • 0.5 cup(s) green peppers, chopped to 2-inch pieces
  • 1 teaspoon(s) minced garlic
  • 8 teaspoon(s) tomato sauce
  • 3 cup(s) onions
  • 0.25 cup(s) chopped parsley
  • 6.5 cup(s) pork or beef stock
  • 1 cup(s) chopped green onion tops
  • 1.5 teaspoon(s) Cayenne pepper
  • 3 teaspoon(s) cooked rice
  • 0.75 teaspoon(s) salt
  • 0.5 cup(s) chopped celery

Andouille Smoked Sausage in Red Gravy Directions

  1. 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.
  2. 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.
  3. 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.
  4. 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.