Total Time
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.

Ingredients Nutrition


  1. 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.
  2. Let cook (uncovered) until all the water evaporates.
  3. Continue cooking turning the sausages so that they brown well on all sides and don't stick.
  4. Pour off any excess fat and add the onions, bell peppers, celery, salt, peppers, and an additional 1 cup water.
  5. Stir well scraping bottom of the pan to loosen any bits of sausage that may have stuck.
  6. Reduce heat, cover, and let cook for 45 minutes to 1 hour.
  7. Remove from heat.
  8. 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).
  9. Add the sausage and the green onions and parsley and simmer uncovered for 3-4 minutes more.
  10. Serve immediately.


Most Helpful

This smells so good while cooking and tastes even better. I added garlic and fennel seed to mine. Thanks for sharing the recipe.

iris5555 January 23, 2006

We really enjoyed this very much.Will definitely be using many more times. Thank you! Margie

Margie Brock August 04, 2005

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!!!!

Jellyqueen December 19, 2004

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