re: Sausage and red gravy

Man we must have been really poor
Growing up, we ate sausage and red gravy at least once a week, but it was literally Richards Hot Smoked Sausage with Tomato Gravy (sausage fat,tomato sauce, seasoning)
It was good though

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Boookmarked to make this weekend

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While you're at it make you some fish courtbouillon. V.P. people use gaspergou but catfish steaks work well.

Gou



Catfish



Cast Iron Pot
dice 2 onions and 2 bundles of Italian parsley finely and mix together.
use a little olive oil to coat bottom of pot
pour light coat of tomato sauce over bottom
arrange fish on top
cover with mix of onion/parsley mix not too heavy
pour tomato sauce over fish just enough to barely cover
dust corn starch lightly on top of sauce
repeat process until all fish or pot is full
cayenne and S&P can be added a little each layer or to your desired taste
cook on medium to medium low heat
NEVER STIR THE POT, use the side handles and shake it back and forth every 10 minutes
add sauce if needed or add starch to thicken as needed
after 45-55 minutes serve over rice and top w/ green onion




White onions
Italian Parsley
Corn Starch
CONTADINA tomato sauce
fish
olive oil
water
S&P
cayenne
green onion

****DO NOT EVER STIR THE POT****

Sounds good. I usually cook my sauce a little while and throw my fish in at the end. I like to use big redfish that are too big to do on the grill.

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Grew up eating this every week in VP. Some Teets sausage and Tasso, a few slices of white bread. Son

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PREACHHHHHHHHHH...... evangeline made bread, good lord, I almost need a nap thinking about it

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Anyone have a recipe They recommend?

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Put your sausage links in a large magnalite skillet and add water, till the water is half way up the side of the sausage links. Cook uncovered on medium to medium high on a low boil until the skin on the sausage is crisp, then flip the sausage over and cook till the skin is crisp on that side. (About 40-50 minutes total) Cook the sausage longer if it has a heavy smoke flavor.. this will prevent indigestion from too much smoke, if you're prone to upset stomach.. Remove the sausage and raise the heat to bring the remaining water to a boil and reduce the liquid down til your pan drippings are browning. Add ice 1 or 2 cubes at a time, to deglaze the pan until the gravy gets to a desired brown color.. and adjust the fire lower, so the drippings don't burn. Mix a slurry of 1 heaping tablespoon of corn starch into a splash of cold water. Add the cornstarch to the sausage drippings and bring the fire higher, bringing the gravy to a boil.. make sure you cook the gravy long enough, stirring constantly to eliminate the taste of the cornstarch. When the gravy gets to the color and thickness you want, turn the fire off and pour into a bowl, and serve over rice or grits. It will take some practice and experimentation with sausage producers till you find the gravy flavor, consistency and brownness that you like.

If you like tomatoes you can add a couple of Rotel tomatoes to the gravy, or whatever tomato product you want to use, when you're browning the gravy.. (before you add the cornstarch) Some people add a little sugar to their tomato gravy to cut the acidity, but I'm not a fan of the sugar.

Trick: if you have leftover pork gravy, you can freeze it for later.. adding the leftover pork gravy to sausage gravy will give you a lot more gravy to work with.