Beazell's Cook Book

Creole Cajun Sausage in Red Gravy by David Triche

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3 - 4 lbs. Cajun Sausage (fresh, not smoked), cut into 3" pieces
2 large Onions, chopped
1 bunch Green Onions, chopped
1 Bell Pepper, chopped
1 (10 oz.) can Rotel Tomatoes
1 (14.5 oz) can Petite Diced Tomatoes
1 (6 oz.) can Tomato Paste
2 Tbsp. BeaZell's Cajun Seasoning
1 Tbsp. Garlic Powder
1 Tbsp. Onion Powder
1 tsp. Sugar
Salt & Pepper to taste
6 cans Water (from Rotel can) or more

In a medium size pot, add enough oil to just cover the bottom. Add sausage and fry until browned. Remove from pot to drain. Add a little flour and make a light brown roux. Then add chopped onions, green onions and bell pepper and cook for 10 minutes. Add all 3 cans of tomatoes, water, Cajun seasoning, garlic powder, onion powder and sugar. Cook for 15 minutes. Add sausage and cook for 1 hour on low heat, stirring often. Add salt and pepper to taste and additional water if necessary. Serve over rice.

Any other flavors of sausage can be used. (Green Onion, Italian, Hot, etc.) Just make sure you use "fresh" sausage.


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