Recipe - Andouille Smoked Sausage In Red Gravy

6 tablespoon Unsalted butter
One half cup Chopped green peppers
1 One half pound Andouille smoked sausage
(2inch pieces)
1 teaspoon Minced garlic
8 teaspoon Tomato sauce
3 cup Onions
One fourth cup Chopped parsley
6 One half cup Pork or beef stock
1 cup Chopped green onion tops
1 One half teaspoon Cayenne pepper
3 teaspoon Cooked rice
Three fourths teaspoon Salt
One half cup Chopped celery

Melt butter in Dutch oven. Add sausage, cover, and cook without stirring
about 7 minutes. Turn over and sprinkle 2 c. of onions on top. Cover and
cook another 7 minutes. Should be dark brown sediment on pan bottom. Add
Three fourths c. of stock and scrape bottom. Add pepper and salt, stirring, scraping,
and turning. Cover and cook 2 minutes, scraping once. Add celery, green
peppers and garlic. Cover and cook 3 minutes, scraping once. Add tomato
sauce and cook uncovered 5 minutes, scrapping occasionally. Add One half c.
onions. Cook 8 minutes until large puddles of oil have broken out and
tomato mixture is thick. Stir only if sticking. Add parsley and One half c. of
the green onions. Add 3One fourth c. more stock and scrape. Cook 20 minutes until
liquid is thick dark red gravy. Stir occasionally. Stir in remaining stock
and onions. Bring to boil, reduce heat, and simmer, stirring frequently,
about 14 minutes, until gravy is noticeably thicker but still juicy. Remove
from heat and serve immediately.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini