Try this Andouille Smoked Sausage in Red Gravy recipe, or contribute your own.
Suggest a better descriptionMelt butter in Dutch oven. Add sausage, cover, and cook without stirring about 7 minutes. Turn over and sprinkle 2 c. of onions on top. Cover and cook another 7 minutes. Should be dark brown sediment on pan bottom. Add 3/4 c. of stock and scrape bottom. Add pepper and salt, stirring, scraping, and turning. Cover and cook 2 minutes, scraping once. Add celery, green peppers and garlic. Cover and cook 3 minutes, scraping once. Add tomato sauce and cook uncovered 5 minutes, scrapping occasionally. Add 1/2 c. onions. Cook 8 minutes until large puddles of oil have broken out and tomato mixture is thick. Stir only if sticking. Add parsley and 1/2 c. of the green onions. Add 3-1/4 c. more stock and scrape. Cook 20 minutes until liquid is thick dark red gravy. Stir occasionally. Stir in remaining stock and onions. Bring to boil, reduce heat, and simmer, stirring frequently, about 14 minutes, until gravy is noticeably thicker but still juicy. Remove from heat and serve immediately.
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Serving Size: 1 Serving (513g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 1000 | ||
Calories from Fat: 937 (94%) | ||
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Amt Per Serving | % DV | |
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Total Fat 104.1g | 139 % | |
Saturated Fat 65.8g | 329 % | |
Monounsaturated Fat 27g | ||
Polyunsanturated Fat 4g | ||
Cholesterol 274.8mg | 85 % | |
Sodium 401.8mg | 14 % | |
Potassium 510.8mg | 13 % | |
Total Carbohydrate 19.1g | 6 % | |
Dietary Fiber 3.9g | 16 % | |
Sugars, other 15.2g | ||
Protein 4g | 6 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 1000
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