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Prep 0 mins
Cook 2 hrs
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)
- 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.
This smells so good while cooking and tastes even better. I added garlic and fennel seed to mine. Thanks for sharing the recipe.
We really enjoyed this very much.Will definitely be using many more times. Thank you! Margie
Hi JT3 Welcome to Zaar. I just had to take a minute to rate this recipe. I have cooked this over the years using an almost identical recipe. It is great!!!! Thanks for submitting so that others can enjoy!!!!