Tag Archives: andouille sausage

Andouille Sausage with Tomato Gravy

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Tonight I fixed andouille sausage with tomato gravy over pasta. I used chicken andouille sausage and made a rue with beer then added fire roasted tomatoes. I am not sure why or how I decided to make a tomato gravy. The idea just came to me on my long drive home from work. I was racking my brain to come up with something quick for dinner because I no longer felt like making the seafood salad I had planned. I knew I had andouille sausage at home and thought they would be good in a gravy so tomato gravy was born.

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Tomato gravy is really just a rue made with beer and fire roasted tomatoes. I don’t make gravy too often because it can be very heavy and of course fattening if made the way my grand-mom use to make it. Her gravy was delicious and good for twirling your biscuits in but now that I am older I cannot have a lot of biscuits and gravy. My hips will not allow it.

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Anyway, the andouille sausage and tomato gravy was good. One of those turn up the bowl to your lips so you can get every drop kind of good. You know what I mean. Everyone (I hope) has experienced at least once in their lifetime a dish that made you want to lick the bowl but you settled for secretly lifting the bowl to your lips and sucking up the juices. If you have not had that experience I feel sorry for you. Maybe this will be one of those dishes for you.

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The slight heat from the sausage and the smokiness of the fire roasted tomatoes was a wonderful combination. The beer added another level of flavor because of the lemon grass, coriander and orange spices in the beer. I am not a real beer drinker but I do like to cook with it so I look for different flavors of beer that might elevate a dish. Beer can add a subtle punch to any recipe instead of overpowering the dish like other types of alcohol.

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I am sure I will be making andouille sausage with tomato gravy again and again judging by the two bowls my hubby had tonight. Quick and easy is still my motto.

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Andouille Sausage with Tomato Gravy

Ingredients:
8 chicken andouille sausage links
2 15 oz cans fire roasted tomatoes
1 bag baby leaf spinach (optional)
1 bottle good beer / ale
¼ cup vegetable oil
½ cup water
3 tbsp flour
1 tsp salt
1 tsp black pepper
1 tsp Adobo
1 tsp worcestershire
1 tsp onion powder
½ tsp gumbo file (optional)
½ tsp cilantro
¼ tsp nutmeg
¼ tsp cayenne

Preheat oven to 425 degrees.

Cut a few slits in each andouille sausage link and place them on a rimmed baking sheet and cook for 15 minutes until browned. Remove from oven and set aside.

In a large frying pan add vegetable oil and flour over medium high heat. Whisk together until smooth and continue whisking until mixture turns a light cocoa brown. Be careful not to burn the rue so whisk constantly. Slowly pour in beer while continuing to whisk the rue. Add water, tomatoes and seasonings. Reduce heat to a simmer then add spinach. Stir to coat spinach with gravy then add sausage. Cook for an additional 15 minutes. Serve over curly pasta, mash potatoes or rice.

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DMarie’s Jambalaya

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Jambalaya is a combination of sausage, seafood and chicken. At least in my recipe. Although Jambalaya is similar to Gumbo there is a slight difference. Gumbo is considered a thick soup or stew you can serve with rice. Jambalaya on the other hand is really a rice dish. Both are delicious with incredible flavors. I like to make Gumbo strictly with seafood not sausage or chicken. However, my Jambalaya is a little bit of everything.

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Although the mantra of dmariedining.com is Healthy, Quick and Easy, this recipe takes some time to make but you won’t be disappointed at the time well spent. Most folks will want to come back for a second helping and the leftovers will be few.

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Good down home cooking is not easy to get in parts of the northeast. I have been fortunate to discover a couple of restaurants along the east coast that have fantastic southern dishes and occasionally Cajun dishes that truly remind me of the South and Cajun country. Unfortunately, I have to travel too far to enjoy those wonderful dishes on a regular basis. So, I am left to create my own versions of those delectable meals. DMarie’s Jambalaya comes close to what I experienced in Louisiana but even I know nothing will ever beat the real deal.

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Still, I haven’t had any complaints so I must be doing something right. Enjoy!

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DMarie’s Jambalaya

Ingredients:
1 14 oz pkg smoked kielbasa sliced
1 14 oz pkg andouille sausage sliced
1 lb boneless skinless chicken thighs
1 lb ex-large shrimp peeled and deveined
1 large onion diced
1 large green pepper diced
3 cloves garlic minced
2 stalks of celery chopped
1 10 oz can of tomato puree
1 14 oz can fire roasted tomatoes
1 cup chicken broth
¼ cup vegetable oil
1 12 oz bottle “good” beer (Dogfish Head India Pale Ale)

Seasonings:
1 tbsp salt
1 tbsp onion powder
1 tbsp Adobo seasoning
2 tbsp flour
½ tbsp chopped fresh or dried parsley
½ tbsp gumbo file seasoning (if available)
½ tbsp black pepper
½ tbsp basil
½ tbsp thyme
1 tsp old bay seasoning
2 tsp worcestershire sauce
½ tsp cumin
¼ tsp cayenne
¼ tsp red pepper flakes
Boil chicken thighs in 1 quart of water, ¼ cup of diced onions, 1 stalk diced celery, salt and pepper until cooked all the way through. Remove chicken then drain broth from vegetables. Shred the chicken thighs and set aside. Reserve 1 cup of chicken broth and freeze the rest to use later for soup or another recipe creation.

Brown andouille and kielbasa in 1 tbsp of oil. Drain on paper towels and set aside.

Place oil in a large pot and heat over medium heat. Whisk flour into oil and continue stirring until mixture turns to a rich brown color to create a roux. Be careful not to let the roux burn. If necessary, turn down the heat a little to prevent burning. Gradually whisk in chicken broth and beer to the roux. Add seasonings, tomatoes, tomato puree, green pepper and onion. Simmer for 20 minutes then add chicken and sausage. Let simmer for 20 minutes stirring occasionally. Add raw shrimp and stir into mixture once they turn pink.

Serve with corn muffins.

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