Andouille Sausage in Red Gravy 6 Tablespoons Butter 1 1/2 Pounds Andouille -- sliced or a spiced/smoked Sausage in your area. 3 Cups Onions -- chopped 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 Cooked Rice 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 over cooked rice. **************Remember Mom this Mother's Day! Find a florist near you now. (http://yellowpages.aol.com/search?query=florist&ncid=emlcntusyelp00000006)
--~--~---------~--~----~------------~-------~--~----~ Access the Recipes And More list archives at: http://www.mail-archive.com/recipesandmore%40googlegroups.com/ Visit the group home page at: http://groups.google.com/group/RecipesAndMore -~----------~----~----~----~------~----~------~--~---
