Andouille Sauce Piquante
How about a couple of recipes using one of my favorite ingredients, Andouille? Both recipes use rice also.
1/2 cup butter
3/4 cups all-purpose flour
1 cup diced sweet onion
1 cup diced yellow bell pepper
1/2 cup diced celery
1/2 cup thinly sliced green onion
2 cloves garlic, minced
1 (14.5-ounce) can fire-posted diced tomatoes
2 tablespoons tomato paste
2 tablespoons Worcestershire sauce
4 bay leaves
2 teaspoons fresh thyme
4 cups beef stock
1 tablespoon Creole seasoning
2 pounds andouille sausage, thinly sliced
Hot cooked rice, to serve
Garnish; thinly sliced green onions
In a medium Dutch oven, heat butter over medium heat; whisk in flour. Cook, stirring constantly, until a dark brown roux forms, about 6 minutes.
Add onion, bell pepper, celery, green onion, and garlic; cook until fragrant and onion begins to soften, about 3 minutes. dd tomatoes, tomato paste, Worcestershire, bay leaves, and thyme. Slowly add stock, Stir in Creole seasoning. Reduce heat to low, and simmer, stirring frequently, for 30 minutes.
Stir in andouille; increase heat to medium, and cook, stirring frequently, until andouille is heated through, about 10 minutes. Add additional stock, if desired. Discard bay leaves. Serve over hot cooked rice. Garnish with green onion, if desired.
Creole & Cajun Comfort Food is now available online.
Good Cooking, Good Eating and Good Living!!!