southern sausage stew
From myszreesey 14 years ago
- 90 minutes to make
- Serves 6
In the UK we love our bangers and mash, don’t we, and you’ll find that this dish is fairly similar but with rice and Louisiana gravy. It pushes similar buttons, and it has the added advantage of extra s, and it also reminds me of a kinda Italian peperonata. Read more But, let’s be honest, beautiful sausages in a lovely stew are a winning combo in any country. In the spirit of Cajun cooking, this is a simple one-pan dish, perfect whether you’re at home or cooking outdoors. Give this a try and you’ll love it. See less
Ingredients
- • olive oil shopping list
- • good-quality sausages (about 2 or 3 per person) shopping list
- • 1 onion, peeled and roughly chopped shopping list
- • 1 red pepper, deseeded and roughly chopped shopping list
- • 1 green pepper, deseeded and roughly chopped shopping list
- • 1 yellow pepper, deseeded and roughly chopped shopping list
- • 2 sticks of celery, trimmed and roughly chopped, yellow leaves reserved shopping list
- • 4 cloves of garlic, peeled and chopped shopping list
- • 1–2 fresh red chillies, deseeded and finely chopped shopping list
- • 10 sprigs of fresh thyme, leaves picked shopping list
- • 1 heaped teaspoon paprika shopping list
- • 1 heaped teaspoon cayenne pepper shopping list
- • 2–3 heaped tablespoons plain flour shopping list
- • 1 tablespoon white wine or cider vinegar shopping list
- • 750ml chicken stock, preferably organic shopping list
- • 1 x 400g tin of chopped tomatoes shopping list
- • sea salt and freshly ground black pepper shopping list
- • cooked long-grain rice, to serve shopping list
- • 3 spring onions, trimmed and finely sliced shopping list
- • a small bunch of fresh curly parsley, roughly chopped shopping list
How to make it
- Put a splash of olive oil in a pan and let it get hot. Add your sausages and let them cook away so they brown nicely on all sides. Once golden and crisp, take them out of the pan and put them on a plate to rest. Depending on your sausages, there may be a lot of fat left behind in the pan. You only want to keep about 4 tablespoons of it in the pan, so carefully pour any extra away. If you don’t have enough, just add a splash more olive oil.
- Add your onion, peppers and celery to the fat and fry on a medium heat for 10 to 12 minutes, stirring occasionally, until softened. Stir in your garlic, chilli, thyme and spices and fry for another minute or two. Stir in your flour and vinegar, and after a couple of minutes add your browned sausages, chicken stock and tinned tomatoes, using a wooden spoon to break them up a little. Season with a nice big pinch of salt and pepper, stir, then bring to the boil and let it tick away for 15 minutes or so until you have a thick and delicious gravy.
- Serve with a hearty spoonful of rice on the side and sprinkle over some sliced spring onion, chopped parsley and any reserved celery leaves. Really tasty stuff!
- PS: I’ve also stirred chopped up pieces of cooked chicken, quail and smoky bacon through this with great results!
- Wine suggestion:
- Argentinian red – a Malbec from Mendoza
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" It was excellent "