Sausage Sauce Piquant

"Real comfort food. A family favorite."
photo by Muffin Goddess photo by Muffin Goddess
photo by Muffin Goddess
photo by sheepdoc photo by sheepdoc
photo by Debbwl photo by Debbwl
photo by Karen Elizabeth photo by Karen Elizabeth
photo by PanNan photo by PanNan
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.
  • Saute.
  • Add cooked sausage, tomatoes, water and seasonings.
  • Cover and simmer at least one hour.
  • Serve over rice.

Questions & Replies

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  1. Bill C.
    I like Popeyes Red beans and rice flavor, I just don't like not having meat. Best flavor red beans and rice you guys made any suggestions?


  1. KhakiWife
    This was very tasty and simple...I just overdid the Tabasco sauce and suffered for it all night!!
  2. Muffin Goddess
    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
  3. sheepdoc
    Easy to make. Used fresh tomatoes otherwise as listed. I only simmered about 45 minutes as I thought the consistency was good. Served over rice.
    • Review photo by sheepdoc
  4. Debbwl
    This was taste of Cajun cooking at its best. I made using Andouille sausage and may have used a smigin more than a tablespoon of Cajun seasoning but it turned out amazingly good, served over grits. Thanks for the post.
    • Review photo by Debbwl
  5. Karen Elizabeth
    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



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