Smoked Sausage in a Tomato Gravy/Red Sauce/Spaghetti Gravy?

I did it last night. Used Smoked italian pepperjack sausage from Tramonte's. Onions, tomatoes, garlic, zucchini squash, cayenne. Delicious.

How was it?

That looks amazing btw!

It was really good. I thinned it out a little more than the first time I did it which balanced the smoke flavor. As with a lot of red sauce dishes, it will be better tonight as leftovers.

I present to you one of my favorite dishes


Andouille red gravy is what I call it


Ingredients


6 tablespoons unsalted butter

1 1/2 pounds andouille sausage

3 cups packed julienned onions

6 1/2 cups pork or beef stock

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 cup finely chopped fresh parsley

1 cup finely chopped green onions

3 cups cooked rice


Process


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.

It really is good Jones. It's sort of a coonass camp thing that I brought home

That a boy!!!

TY

quote:

---

And not 1 pic posted. Smh

---

Let me find one


ETA: Couldnt find one. It will look very similar to the sauce piquante I cook picture below, just will have andouille instead of squirrel. Let me warn yall, cooking this inside will smell pretty damn potent. 3 cups of onions is nothing to take lightly

Let me ask you guys, Is this more of a cajun/coonass thing?

quote:

---

that looks good but that is not a red gravy. Thats a gumbo with tomatoes in it

---

I mean its a sauce piquante. Which is essentially a roux with tomatotes/tomato suace/tomato paste added to it



The red gravy just looks similar in color which is why I posted it. The gravy is alot thinner though. And if you dont think it should be called a gravy, thats fine I dont care.


But the man who created the recipe might:


Paul Prudhomme

Thought so. Seems some have never heard of this.