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Ingredientes
- 6 Tbsp. Unsalted butter
- 1/2 c. Minced green peppers
- 1 1/2 lb Andouille smoked sausage (2-inch pcs)
- 1 tsp Chopped garlic
- 8 tsp Tomato sauce
- 3 c. Onions
- 1/4 c. Minced parsley
- 6 1/2 c. Pork or possibly beef stock
- 1 c. Minced green onion tops
- 1 1/2 tsp Cayenne pepper
- 3 tsp Cooked rice
- 3/4 tsp Salt
- 1/2 c. Minced celery
Direcciones
- Heat butter in Dutch oven. Add in sausage, cover, and cook without stirring about 7 min. Turn over and sprinkle 2 c. of onions on top. Cover and cook another 7 min. Should be dark brown sediment on pan bottom. Add in 3/4 c. of stock and scrape bottom. Add in pepper and salt, stirring, scraping, and turning. Cover and cook 2 min, scraping once. Add in celery, green peppers and garlic. Cover and cook 3 min, scraping once. Add in tomato sauce and cook uncovered 5 min, scrapping occasionally. Add in 1/2 c. onions. Cook 8 min till large puddles of oil have broken out and tomato mix is thick. Stir only if sticking. Add in parsley and 1/2 c. of the green onions. Add in 3-1/4 c. more stock and scrape. Cook 20 min till 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 min, till gravy is noticeably thicker but still juicy. Remove from heat and serve immediately.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 498g | |
| Recipe makes 4 servings | |
| Calories 673 | |
| Calories from Fat 330 | 49% |
| Total Fat 37.06g | 46% |
| Saturated Fat 17.75g | 71% |
| Trans Fat 0.0g | |
| Cholesterol 211mg | 70% |
| Sodium 644mg | 27% |
| Potassium 1614mg | 46% |
| Total Carbs 14.55g | 4% |
| Dietary Fiber 3.6g | 12% |
| Sugars 6.21g | 4% |
| Protein 67.81g | 108% |
