Andouille Smoked Sausage in Red Gravy 1

Ingredients

4 Tbsp Unsalted butter
1 cup Chopped green peppers -- for serving
1 1/2 pounds Andouille smoked sausage (1-inch pieces)
2 cup Onions
1/2 cup Chopped celery
1/2 cup Chopped green peppers
2 teaspoons Minced garlic
1/4 cup red wine
6 1/2 cups Pork or chicken stock
2 cans tomatoes -- 28 oz chopped
1/4 cup Chopped parsley
1 teaspoon Dried thyme
1/2 teaspoon Cayenne pepper
1 tablespoon ps. sugar Salt & pepper to taste
1 cup Chopped green onion tops
3 cups cooked rice -- for serving

Instructions

Melt butter in Dutch oven over medium heat.
Add sausage, cover, and cook without stirring about 7 minutes.
Turn over and sprinkle onions, celery, and green peppers on top.
Cover and cook another 7 minutes. There should be dark brown sediment on pan bottom.
Add wine, stock and garlic and scrape bottom.
Add tomato sauce and parsley, thyme, pepper, and sugar; cook uncovered 5 minutes, scraping occasionally. The tomato mixture should be thick.
Cover and cook 20 minutes until liquid is thick dark red gravy. Stir occasionally.
Add salt and pepper to taste.

Notes

Add some jalapeno peppers if you like the heat.