Andouille Smoked Sausage in Red Gravy

• 6 tablespoons butter, unsalted
• 1 1/2 pounds andouille cut into 2 inch pieces
• 3 cups onions
• 6 1/2 cups beef stock or pork stock, prefer veal stock if possible
• 1/2 cup celery chopped
• 1/2 cup green bell peppers chopped
• 1 teaspoon garlic minced
• 8 teaspoons tomato sauce
• 1/4 cup parsley leaves chopped
• 1 cup scallions, spring or green onions chopped
• 1 1/2 teaspoons cayenne pepper
• 3 teaspoons rice, cooked
• 3/4 teaspoon salt

1. Melt butter in Dutch oven.
2. Add sausage, cover, and cook without stirring about 7 minutes.
3. Turn over and sprinkle 2 cup of onions on top.
4. Cover and cook another 7 minutes.
5. Should be dark brown sediment on pan bottom.
6. Add 3/4 cup of stock and scrape bottom.
7. Add pepper and salt, stirring, scraping, and turning.
8. Cover and cook 2 minutes, scraping once.
9. Add celery, green peppers and garlic.
10. Cover and cook 3 minutes, scraping once.
11. Add tomato sauce and cook uncovered 5 minutes, scrapping occasionally.
12. Add 1/2 cup onions.
13. Cook 8 minutes until large puddles of oil have broken out and tomato mixture is thick.
14. Stir only if sticking.
15. Add parsley and 1/2 cup of the green onions.
16. Add 3 1/4 cup more stock and scrape.
17. Cook 20 minutes until liquid is thick dark red gravy.
18. Stir occasionally.
19. Stir in remaining stock, rice and onions.
20. Bring to boil, reduce heat, and simmer, stirring frequently, about 14 minutes, until gravy is noticeably thicker but still juicy.
21. Remove from heat and serve immediately.

butter, onions, beef stock, celery, green bell peppers, garlic, tomato sauce, parsley, scallions, cayenne pepper, rice, salt

Taken from recipeland.com/recipe/v/andouille-smoked-sausage-red-gr-3076 (may not work)