Recipe by lacoonass1
Even though this is a side dish, I can eat it as a meal with hot french bread and rice. Recipe from the Alex Patout Restaurant.
- 2 lbs pure pork sausage or 2 lbs other fresh sausage
- 2 medium yellow onions (chopped fine)
- 2 medium bell peppers (chopped fine)
- 2 stalks celery (chopped fine)
- 1⁄2 cup chopped green onion
- 1⁄2 cup chopped parsley
- 1⁄2 teaspoon salt
- 1⁄4 teaspoon ground black pepper
- 1⁄4 teaspoon ground red pepper
- 1⁄4 teaspoon white pepper
- 1 tablespoon dark roux (optional)
Directions See How It's Made
- Place sausage in a large heavy skillet with a close-fitting lid, add water to cover and bring to a boil over medium high heat.
- Let cook (uncovered) until all the water evaporates.
- Continue cooking turning the sausages so that they brown well on all sides and don't stick.
- Pour off any excess fat and add the onions, bell peppers, celery, salt, peppers, and an additional 1 cup water.
- Stir well scraping bottom of the pan to loosen any bits of sausage that may have stuck.
- Reduce heat, cover, and let cook for 45 minutes to 1 hour.
- Remove from heat.
- Remove sausages and let the juices sit 5-10 minutes (allows grease to rise to the top), skim and discard the grease (if you like a thicker gravy stir in the roux and let simmer 20 minutes more).
- Add the sausage and the green onions and parsley and simmer uncovered for 3-4 minutes more.
- Serve immediately.