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Sausage and potato gravy?
Posted on 9/27/16 at 10:43 pm
Posted on 9/27/16 at 10:43 pm
One of the few good meals from elementary school was sausage and potatoes over rice. It's tough to remember exactly but it seemed like somewhat of a thick Cajun type gravy. Does anyone have anything like this they make or have a recipe for? I can't seem to find anything that resembles what I remember. 
1
Posted on 9/28/16 at 7:21 am to jimbeam
Like This?
That's a TD thread link from a potato stew (what we call it) thread a few years ago. I'll tell you how I do it if that's what you looking for.
That's a TD thread link from a potato stew (what we call it) thread a few years ago. I'll tell you how I do it if that's what you looking for.
This post was edited on 9/28/16 at 7:23 am
Posted on 9/28/16 at 7:56 am to CHEDBALLZ
Yes! It was like that although maybe not quite so runny.
Posted on 9/28/16 at 8:26 am to jimbeam
Brown 1lb of sausage and set it aside.
Brown 2 onions really good.
Add some roux, I cook a big roux and store it in the freezer or use jar roux (gasp) I add about 1/2 - 3/4 of a cup of cooked roux.
Let the roux melt and get and get hot.
Add my sausage back to the pot and let it get hot.
Add 2 cloves of fresh minced garlic, cook it till the garlic is aromatic.
Add some water or stock till it the consistency you like, remember as the potatoes cook they will thicken your gravy a litter bit.
Cook the potatoes for about 20-25 minutes till they are tender then serve over rice. You can smash a few potatos in your gravy to thicken it. I also add a little parsley at the end and of course season to taste while cooking. I also use fresh red potatoes.
Have a pillow ready for after you eat.
Brown 2 onions really good.
Add some roux, I cook a big roux and store it in the freezer or use jar roux (gasp) I add about 1/2 - 3/4 of a cup of cooked roux.
Let the roux melt and get and get hot.
Add my sausage back to the pot and let it get hot.
Add 2 cloves of fresh minced garlic, cook it till the garlic is aromatic.
Add some water or stock till it the consistency you like, remember as the potatoes cook they will thicken your gravy a litter bit.
Cook the potatoes for about 20-25 minutes till they are tender then serve over rice. You can smash a few potatos in your gravy to thicken it. I also add a little parsley at the end and of course season to taste while cooking. I also use fresh red potatoes.
Have a pillow ready for after you eat.
Posted on 9/28/16 at 9:28 am to CHEDBALLZ
Ill try it out
Any particular kind of sausage? I usually cook with heavy smoker sausage but I remember the stuff they used being more like andouille maybe?
Any particular kind of sausage? I usually cook with heavy smoker sausage but I remember the stuff they used being more like andouille maybe?
This post was edited on 9/28/16 at 9:35 am
Posted on 9/28/16 at 2:15 pm to jimbeam
3 sausages I use.
Verons Supermarket in Lutcher, if I don't have that I use some from Kens Deer Butcher Shop in Raceland and if I don't have that I use Conecuh. Those are the ones that wife likes best so that's what I stick to.
Verons Supermarket in Lutcher, if I don't have that I use some from Kens Deer Butcher Shop in Raceland and if I don't have that I use Conecuh. Those are the ones that wife likes best so that's what I stick to.
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