Ingredients
- 1 pound Market Basket Smoked Beef Sausage Sliced
- 3 tbsp Butter
- 2 tbsp White flour
- 1 tbsp Ground paprika
- 1 tsp Garlic Powder
- 1 tsp Cayenne Pepper
- 1 tbsp Kosher salt
- 1 tbsp Course ground black pepper
- 1 tbsp Onion Powder
- 1 Bay leaf Crushed
- 2 tbsp garlic minced
- 1 tsp Ground Cumin
- 1 tsp Chili powder
- 1 tsp Celery salt
- 2 cups White rice Cooked
- 1/2 cup Yellow onions Diced
- 1/2 cup Green bell pepper Diced
- 1/2 cup Celery Diced
- 1 cup Chicken stock
- 1 tbsp Dry parsley
- 1 tsp Dry rubbed sage
- 1 tbsp Worcestershire Sauce
- 1 tbsp White vinegar
- 1 tsp Tabasco hot sauce
- 1 tsp Dry thyme
- 1/4 cup Extra virgin olive oil
Servings:
Units:
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Ingredients
Servings:
Units:
|
Instructions
- In a small skillet, melt the butter and add the flour. Mix and cook the roux for about 10 minutes or until the roux becomes somewhat dark. Remove from the heat and set aside for later.
- In a large non-stick skillet, cook all the veggies in the olive oil for 5 minutes or until the veggies become soft and tender.
- Add the roux and the chicken stock to the skillet of cooked veggies and continue to cook on high heat for 10 minutes while stirring constantly.
- Add all the remaining spices and seasonings as well as the sliced sausage. Continue to cook on high while stirring constantly to avoid overcooking or burning the flavor of the dish. Once the dish is thick but still somewhat saucy, kind of like a melted cheese sauce, then remove from the heat.
- Place a healthy portion of the cooked white rice on a plate. Spoon the sausage etouffee on top of the rice making sure there is an equal ratio of sausage, sauce, veggies and rice. Garnish with fresh chopped parsley and hot sauce.
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