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ANDOUILL
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1989-11-24
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43 lines
ANDOUILLE SMOKED SAUSAGE IN RED GRAVY
6 T. unsalted butter
1-1/2 lb. andouille smoked
sausage (2-inch pieces)
3 c. onions
6-1/2 c. pork or beef stock
1-1/2 t. cayenne pepper
3/4 t. salt
1/2 c. chopped celery
1/2 c. chopped green peppers
1 t. minced garlic
8 oz. tomato sauce
1/4 c. chopped parsley
1 c. chopped green onion tops
3 c. hot cooked riceMelt 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. Makes 4 servings.
Date Entered: July 2, 1989
By: Donna Endreson