Serves 6
70 min
Andouille Sausage Creole
Recipe GLPRe3152f426e0ba5
A bold and savory Creole dish featuring sliced andouille sausage simmered in a rich, spiced tomato sauce thickened with a dark roux. Aromatic vegetables including onions, garlic, green peppers, and celery build deep flavor layers, while hot pepper sauce and Worcestershire add complexity. This one-pot main course is naturally dairy-free and perfect served over grits or rice.
Save recipes you love
Create a free Grocery List Plus account to save recipes, rate them, and add every ingredient to your grocery list in one tap.
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
Directions
Heat the vegetable oil in a large Dutch oven over medium heat. Whisk in the flour, stirring constantly, until the mixture becomes golden brown and fragrant, approximately 10 to 15 minutes. This roux is the flavor foundation for your dish.
Add the chopped onions, garlic, green pepper, celery, and green onions to the roux. Stir frequently and cook for about 10 minutes, or until the vegetables soften and release their aromas.
Stir in the canned diced tomatoes, tomato sauce, tomato paste, red pepper flakes, seasoning salt, and bay leaves. Add the water, hot pepper sauce, lemon juice, and Worcestershire sauce, mixing well to combine.
Add the sliced andouille sausage to the pot and stir to distribute evenly throughout the mixture. Bring the entire mixture to a boil over medium-high heat.
Once boiling, reduce the heat to low and cover the pot with a lid. Simmer gently for 30 minutes, stirring occasionally, until the flavors meld together and the sauce thickens slightly.
Remove from heat and carefully take out and discard the bay leaves. Taste and adjust seasonings if needed. Garnish with freshly chopped parsley and serve hot over grits, rice, or your preferred grain.
