Beazell's Cook Book

Andouille & Tomato Gravy by Dale Collins, Jr.

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1/4 cup flour
1/4 cup vegetable oil
1/2 cup season mix (onions, bell pepper, celery and season)
1/2 lb Andouille sausage
1 tsp Beazell's Seasoning
10 oz can Rotel tomatoes with green chilies.
Water to the thickness you want.

In Black cast iron pan mix the oil and flour and season mix with the Andouille and cook down until the onions are tender. Add the tomatoes and Beazell's and brown util you get the darkness you like. Add water to get the thickness you like.

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