Cooked white rice Slowly add the milk and the broth, whisking constantly until the mixture is smooth. Add one cup of water to deglaze the bottom of the pot, scraping it with a wooden spoon. Brown sliced sausage in skillet and add a little water; Add chopped onion; Cook until onion is clear; Add tomato sauce, diced tomatoes and seasonings to taste; Cook on low for 30 mins; Serve over rice; We also sometimes use instead of sausage, sliced weiners. The gravy is thick and creamy and lick your plate good! (If you are cooking for more than 4 people use 2 pounds of sausage and 2 pounds of tasso and if you want to use an extra bell pepper or onion to make the gravy delicious.) Heat the oil in a cast iron pot over a medium high heat. 1 large sweet, yellow onion, diced. can of tomato sauce. Heat the oil in a 12-inch skillet over medium-high heat. Cut the Cajun smoked pork sausage into bite-sized pieces. Add the andouille ½ cup Worcestershire Sauce. 2 cups beef broth. 1 bell pepper. 4 cloves garlic, peeled and chopped. Optional: 1 tablespoon of minced garlic (if you want to, not necessary) 1 8oz. https://www.wenthere8this.com/basic-new-orleans-creole-red-gravy Salt and pepper. 1 15-ounce can diced tomatoes. Quarter the andouille lengthwise and cut into bite-sized pieces. Andouille Sausage Gravy is a spicy, New Orleans-style version of the classic southern breakfast Biscuits and Gravy. 2 ribs celery, diced. Add the thyme, and season with salt and pepper. 1 pound Conecuh Smoked Sausage. 1 tablespoon Cajun seasoning. Return the skillet to the heat and cook until the gravy is slightly thickened, 2 to 3 minutes. Add the crumbled sausage meat and combine … Chad's Cajun Jambalaya Recipe - Pork & Sausage My Cajun Jambalaya Recipe just doesn’t get any more Cajun. 1 tablespoon flour. 2 cups red wine. Traditionally ground pork breakfast sausage is used to make gravy to serve with biscuits, But I love this Andouille sausage gravy just as much. Add the sausage and andouille and sauté until well-browned, about 5 to 7 minutes. Or you can crack eggs over the tomato gravy, cover with a lid until the eggs are cooked. diced. Use a black cast iron pot or oval Magnalite pot. I would like to share with you my favorite variation , pork & sausage, and a little history about the role my cajun jambalaya recipe played in starting my catering business.