Sausage Sauce Piquant
photo by Muffin Goddess
- Ready In:
- 1hr 15mins
- Brown sausage in a non-stick skillet.
- Drain any fat and set aside.
- Make a roux by browning oil and flour, stirring constantly until the roux is about the color of peanut butter.
- Add onion and bell pepper.
- Add cooked sausage, tomatoes, water and seasonings.
- Cover and simmer at least one hour.
- Serve over rice.
I was planning to make a shrimp-based dish for the First You Make a Roux challenge, but I didn’t get to the grocery store over the weekend. Poked through the freezer to see what alternate proteins I had on hand, and luckily, I had a big package of chicken Andouille sausage in there. Even hubby didn’t miss the shrimp after he tried this, lol! I liked how easy it was to put together. I also liked that the sauce was so flavorful that the peppers in it tasted good (I don’t love bell peppers, and usually leave them out of everything, but I had a couple of them from the landlord’s garden in my crisper to use up). I also had one small lonely summer squash, so I figured the more veggies, the better — in it went! I gave it a few too many splashes of hot sauce, so it came out pretty spicy, but not so spicy that it overwhelmed the sauce. I couldn’t find where I put my bag of rice, so I went with whole wheat rotini pasta for the starch instead. Thanks for posting this keeper! Made for SWT2018 Cajun/Creole First You Make a Roux challenge for Team Fellowship of the Stove
This was simple and quickly made, I made my roux as instructed and followed the recipe exactly, except, that I subbed half the sausage for cubed chicken fillet pieces, and I didnt have bellpepper and so used zucchini. I could have made the sauce hotter but enjoyed it very much as is! Thank you, I this is a versatile dish that we will enjoy often! made for Cajun Cooking, Susies World Tour