There you have it, Louisiana cuisine at it’s best. Simple, straightfoward, yet very effective! Bon appetit!
I asked my Cajun friend for a new Louisiana recipe the other day and this is what she pulled off the top of her head. I took it home and tried it out, and let me tell you, it was SOME KIND OF GOOD! This is in her own words as I follow her recipe in my kitchen, snapping pictures as I go. I smoked the sausage on my Weber Kettle with lump charcoal and a hickory chunk at a temperature of about 200 degrees for 45 minutes.
HERE IS A RECIPE FOR THE SPICY RED GRAVY & SAUSAGE.
WHAT YOU’LL NEED:
SMOKED PORK SAUSAGE (1OR 2 PACKAGES)
SLICED ONIONS..YOU CAN CUT THE SLICES IN HALF ONE TIME, BUT I’D LEAVE THEM PRETTY BIG. I’D USE 1 LARGE RED ONION, ME.
1 6OZ. CAN OF TOMATO PASTE
1 TBSP MINCED GARLIC…I LOVE GARLIC SO I’D ADD A LITTLE MORE.
4 5 1/2 OZ CANS OF SPICY V8 JUICE
2 TBSP SUGAR(CUTS THE BITTERNESS OF TOMATO ACID)
ADD BUTTER TO DEEP CAST IRON SKILLET, OR WHATEVER KIND OF DUTCH OVEN YOU MAY HAVE, AND MELT OVER MED/HIGH HEAT. ADD GARLIC & ONIONS. COOK TIL ONIONS ARE PRETTY CLEAR. I WOULD ADD THE SAUSAGE THEN JUST COOK FOR A FEW MINUTES, NOT TOO LONG. THEN ADD REST OF INGREDIENTS & SIMMER FOR OH I DON’T KNOW…30 OR SO MINUTES. YOU HAVE TO LIKE TOMATO TO ENJOY THIS RECIPE OK, SO IT MAY NOT BE FOR EVERYBODY. YOU CAN USE REGULAR TOMATO SOUP IF YOU DON’T WANT IT TO BE AS SPICY. I DIDN’T PUT SEASONING IN MINE SINCE I USED SPICY V8…IT WAS PLENTY SEASONED ENOUGH! =)
SERVE OVER RICE. 2 GOOD SIDES WOULD BE BUTTERY GARLICY FRENCH BREAD…MMM & CORN AS A SIDE TOO!