Photo: Andouille Sausage Creole Recipe
Ingredients
- 1/4 cup vegetable oil
- 1/4 cup all-purpose flour
- 1 1/2 cups chopped onions
- 1 tablespoon chopped garlic
- 1 large green pepper, chopped
- 1/2 cup chopped celery
- 3/4 cup sliced green onions
- 1 (14.5-ounce) can diced tomatoes
- 1 (8-ounce) can tomato sauce
- 1 (6-ounce) can tomato paste
- 1/2 teaspoon red pepper flakes
- 1 1/2 teaspoons seasoning salt
- 2 bay leaves
- 1 cup water
- 1 teaspoon hot pepper sauce
- 1 tablespoon lemon juice
- 2 teaspoons Worcestershire sauce
- 1 1/2 pounds andouille sausage, sliced
- 1 tablespoon freshly chopped parsley leaves
Directions
Combine oil and flour in a Dutch oven; cook over medium heat, stirring, until mixture is golden colored about 10 to 15 minutes. Add onion, garlic, green pepper, celery and green onions. Cook, stirring often, 10 minutes or more until vegetables are tender.
Stir in tomatoes, tomato sauce, tomato paste, red pepper flakes, seasoning salt, bay leaves, 1 cup of water, hot sauce, lemon juice, Worcestershire sauce and sausage. Bring to a boil, lower the heat and cover. Simmer for 30 minutes, stirring occasionally. Remove the bay leaves. Garnish with parsley and serve over grits, if desired.
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By Antecroat
on August 14, 2012
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This was a great tasting recipe, it was full of flavor.
By luvspugs1_11043043
Reno, NV
on November 14, 2011
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Fast easy and delicious. I used a smoked chicken andouille instead since I don't eat pork
By bonnejean
Eden, WI
on August 11, 2011
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Wow!!! I loved this recipe. I followed the directions exactly and the only thing I would change for myself is less green pepper...perhaps a medium instead of a large. I also thought the andouille sausage was wonderful in it, but I would fry it up a bit before adding it to the creole and make the slices smaller...more bite size. We had it over rice, and the I thought it had the perfect amount of heat. I too think it would be great with shrimp and or chicken with the sausage. Will absolutely make again.
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