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Started By
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re: How Do You Guys Make Sausage and Red Gravy?
Posted on 9/6/23 at 6:15 pm to Jibbajabba
Posted on 9/6/23 at 6:15 pm to Jibbajabba
This is a dish my husband loves, but I do not. He buys Benoit’s Sauce Piquant and simmers Rabideaux’s smoked sausage in the sauce. It’s a cheat, but he loves it. He also simmers leftover meatloaf chunks in the sauce for another tomato gravy style dish.
0
Posted on 9/7/23 at 6:54 am to Jibbajabba
Find a good grillades recipe and sub in the sausage.
Posted on 9/7/23 at 3:03 pm to Jibbajabba
Brown large onion, small bell pepper and garlic in oil
Add cut sausage (can use smoked or fresh) I use pack of each/6 links total
Add 1 can Rotel, 1 can tomato sauce, 1 big spoon of tomato paste
Add a few pinches of brown sugar to cut down acidity
Cook for a while on simmer
Season with Cajun seasoning (I use my own blend)
Note: Add chicken broth during browning of onions or later to get the sauce to your consistency
Cook white rice
Serve sausage and red gravy over rice!
If you want a twist with a light roux flavor, make a light colored roux after browning the onions and sausage, then put all veggies and sausage, then start adding your 3 tomato sauces
Add cut sausage (can use smoked or fresh) I use pack of each/6 links total
Add 1 can Rotel, 1 can tomato sauce, 1 big spoon of tomato paste
Add a few pinches of brown sugar to cut down acidity
Cook for a while on simmer
Season with Cajun seasoning (I use my own blend)
Note: Add chicken broth during browning of onions or later to get the sauce to your consistency
Cook white rice
Serve sausage and red gravy over rice!
If you want a twist with a light roux flavor, make a light colored roux after browning the onions and sausage, then put all veggies and sausage, then start adding your 3 tomato sauces
This post was edited on 9/7/23 at 3:05 pm
Posted on 9/8/23 at 1:11 pm to Duane Dibbley
quote:
"rust" gravy with sausage, all you have to do is after you brown your sausage you take one medium onion and one can of drained diced rotel per pound (keep the liquid add it back later) and caramelize them. You end up with a "rust" colored gravy
^^This.....must be smoked sausage and I normally throw in a large tablespoon of roux.
Super easy and delicious.....
Posted on 9/25/23 at 6:21 pm to Jibbajabba
Ingredients:
1lb Smoked Sausage
(Don't use the cheap shite like
Richard's or Savoie's. Get the
good stuff!)
1lb Tasso ( Again, get the good
stuff)
1 Yellow Onion
1 Bell Pepper
1 can 8oz Tomato sauce
1 can Rotel (optional)
1 teaspoon of minced garlic
Brown sliced sausage & Tasso in a black cast iron pot. Pull and set aside. Saute' Onion & bell pepper.
Add Sausage & Tasso back in pot. Add Tomato sauce and Rotel. Add about 4-5 cups of water. Add seasoning to pot. Slow Boil for at least 1 hour ( I boil for 1.5 hours) Why boil for an hour + you ask? Because it will get rid of the acidity of the tomato sauce and tenderize your meat.
If your gravy is too watery just boil uncovered til it reaches the consistency you like.
You can omit the tasso and add another pound of sausage if you like.
Serve over fresh cooked rice
1lb Smoked Sausage
(Don't use the cheap shite like
Richard's or Savoie's. Get the
good stuff!)
1lb Tasso ( Again, get the good
stuff)
1 Yellow Onion
1 Bell Pepper
1 can 8oz Tomato sauce
1 can Rotel (optional)
1 teaspoon of minced garlic
Brown sliced sausage & Tasso in a black cast iron pot. Pull and set aside. Saute' Onion & bell pepper.
Add Sausage & Tasso back in pot. Add Tomato sauce and Rotel. Add about 4-5 cups of water. Add seasoning to pot. Slow Boil for at least 1 hour ( I boil for 1.5 hours) Why boil for an hour + you ask? Because it will get rid of the acidity of the tomato sauce and tenderize your meat.
If your gravy is too watery just boil uncovered til it reaches the consistency you like.
You can omit the tasso and add another pound of sausage if you like.
Serve over fresh cooked rice
This post was edited on 9/25/23 at 6:27 pm
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