Cajun Sausage in Red Gravy


Makes 12 cups


2 tablespoons canola oil
3 pounds fresh green onion or Cajun sausage (links or rope)
4½ cups unsalted chicken stock, in all
3 tablespoons unsalted butter
2 cups onions, diced
1 cup green bell peppers, diced
1 cup celery, diced
3 bay leaves
2 tablespoons garlic, minced
2 tablespoons tomato paste
1 (14½-ounce) can diced tomatoes
2 tablespoons Chef Paul Prudhomme’s Blackened Redfish Magic®
3 (14½-ounce) cans tomato sauce
5 tablespoons sugar

How To Prepare

In a heavy bottomed pot, heat oil on medium high heat. Add sausage and brown on all sides, working in batches if necessary. Add 2 cups of stock and bring to a boil. Lower to a simmer, cover and cook for 20 minutes. Remove sausage and set aside. Cook braising liquid, uncovered, until liquid is very thick and syrupy. Add the butter, and when melted, add the onions, bell pepper, celery, bay leaves and garlic and sweat down. While the vegetables are cooking, slice the sausage into ¾-inch pieces. When the vegetables are softened, add the tomato paste. Cook, stirring continuously, for 5 minutes, then stir in the diced tomatoes and the Blackened Redfish Magic®. Cook for another 5 minutes and add the tomato sauce, sugar, sliced sausage, and the rest of the stock. Stir well and bring to a boil. Reduce heat to a simmer, cover and cook for 2 hours, stirring every 15 minutes or so. Remove lid and simmer for another 5-10 minutes, or until desired gravy thickness is reached. Skim oil and serve over pasta or rice.

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