Need a recipe for sausage and spicy tomato gravy

Why make a gravy?

It sounds like you already have the most important ingredients on hand to make gumbo instead

These 2 were in the recipe thread:

Sausage and Red Gravy

6 tablespoons unsalted butter
1 1/2 pounds andouille sausage, cut into 2-inch pieces
3 cups packed julienned onions
6 1/2 cups pork or beef stock, see note
1 1/2 teaspoons cayenne pepper
3/4 teaspoon salt
1/2 cup each, finely chopped: celery, green bell peppers
1 teaspoon minced garlic
1 can (8 ounces) tomato sauce
1/4 cp finely chopped fresh parsley
1 cup finely chopped green onions
3 cups cooked rice

1. Melt the butter in a heavy 8-quart saucepan or large dutch oven over high heat until pan bottom is well coated with butter. Add the sausage in a single layer and cover pan; cook without stirring until sausage is well-browned on the bottom, about 7 minutes.

2. Turn sausage over and sprinkle 2 cups of the onions on top of it. Cover pan and cook without stirring until sausage bottoms and onions are well browned, and until there is a buildup of dark brown sediment on the pan bottom, about 7 minutes.

3. Add 3/4 cup of the stock and scrape the pan bottom clean. Add the pepper and salt, stirring and scraping pan bottom well and turning sausage again. Recover pan and cook about 2 minutes, stirring and scraping once.

4. Add the celery, peppers and garlic, stirring well. Recover pan and cook about 3 minutes, stirring and scraping once or twice. Add the tomato sauce, stirring well. Continue cooking uncovered about 5 minutes, stirring and scraping occasionally.

5. Add 1/2 cup more onions, stirring well. Cook until large puddles of oil have broken out of the mixture and the remaining tomato mixture is thick, about 8 minutes, allowing the sediment to build up on the pan bottom before stirring (stir only if the mixture is sticking excessively to the pan bottom). 6. Stir in the parsley and 1/2 cup of the green onions. Add 3 1/4 cups more stock, scraping pan bottom clean; cook until liquid has reduced to a thick, dark red gravy, about 20 minutes, stirring occasionally (more often toward the end of cooking time).

7. Stir in the remaining 2 1/2 cups stock, 1/2 cup onions and 1/2 cup green onions; heat to a boil, then reduce heat, and simmer until gravy is thicker but still juicy, about 15 minutes, stirring frequently. Remove from heat and serve immediately over rice.

- lsupride87


Sausage and Red Gravy

2lb fatty pork (country ribs is what I use)
1lb sausage cut into medallions
2 medium white onions
1 green and 1 red bell
6 cloves garlic
2 bay leaves
White pepper, black pepper to taste
2 cans tomato sauce 8oz
2 cans of chicken broth
1/2 can of cream of mushroom or celery


Put a tbsp of veg oil in a pot and brown the meat until you are about to burn it. For real. When you think it is brown enough, drink another beer and then pull it. Throw all veggies (not garlic) into pot. Use those to deglaze. Throw juuust a touch of broth in if needed to get the pot clean. Let those veggies simmer for about 15 minutes. Add garlic and let sizzle until you see garlic begin to turn brown. At first sight of browning garlic, return meat and add remaining broth. Add tomato sauce and peppers to taste. It will be a lot of liquid in the pot. Simmer for as long as possible but at least one hour. Add 1/2 can cream of mushroom or celery. And simmer 15 minutes. Serve with rice.

This is a really good tailgating meal for cold weather. It sticks to your ribs and is easy to make while you visit.

- Jibbajabba