smothered sausage
From chefjeb 18 years ago
- 120 minutes to make
- Serves 6
Smothering is a classic cajun technique that other parts of the world know as braising. This dish pairs well with white beans and rice (posted) or hash browns, mashed potatoes or grits.
Ingredients
- 2 lbs fresh cased sausage (your choice) shopping list
- 2 bell peppers, chopped shopping list
- 2 onions, chopped shopping list
- 3 ribs celery, chopped shopping list
- 1/2 tsp salt shopping list
- 1/4 tsp each, black, white, cayenne peppers shopping list
- 1/2 cup parsley shopping list
- 1/2 cup green onions, chopped shopping list
How to make it
- Cover sausage in water in heavy skillet. Let cook until all water evaporates.
- Continue cooking until sausage is browned.
- Pour off any fat
- Add onions, bell pepper, celery, salt, 3 peppers and add one cup water and scrape bottom of pan.
- Cover and reduce heat to simmer for 45 minutes.
- Remove sausages and let pan juices sit for 10 minutes to allow any grease to rise to top. Skim and dsicard any grease.
- If thicker gravy is desired, add small amount of roux or cornstarch mixed with 1/4 cup water.
- Return to heat and cook for additional 10 minutes
- Add sausage ,green onion and parsley. and let cook for about three minutes.
The Rating
Reviewed by 3 people-
Yep, yep, yep. Comfort to the max, particularly after spending a day out in the cold, wind and rain!
trev
in Bogangar loved it
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" It was excellent "