Sausage and red gravy

My mom made this almost every week growing up. I'm not from SWLA.

I think of sauce piquant and red gravy as two separate things. My sauce piquant has a roux and chunks of tomatoes in the sauce. I think of a red gravy as more of a “grease gravy” with trinity and tomato sauce. That may be a technicality but that is what my mind comes up with.

That being said, if you brown sausage well enough, you can deglaze with a little chicken broth and veggies and the gravy will be brown with a red tint. That may also be what they are referring too.

Man, my elementary school cafeteria used to serve that. That’s some comfort food for me.

You can find a ton of sauce piquant recipes. My red gravy as mentioned prior is easy enough.

2lb fatty pork (country ribs is what I use)
1lb sausage cut into medallions
2 medium white onions
1 green and 1 red bell
6 cloves garlic
2 bay leaves
White pepper, black pepper to taste
2 cans tomato sauce 8oz
2 cans of chicken broth
1/2 can of cream of mushroom or celery


Put a tbsp of veg oil in a pot and brown the meat until you are about to burn it. For real. When you think it is brown enough, drink another beer and then pull it. Throw all veggies (not garlic) into pot. Use those to deglaze. Throw juuust a touch of broth in if needed to get the pot clean. Let those veggies simmer for about 15 minutes. Add garlic and let sizzle until you see garlic begin to turn brown. At first sight of browning garlic, return meat and add remaining broth. Add tomato sauce and peppers to taste. It will be a lot of liquid in the pot. Simmer for as long as possible but at least one hour. Add 1/2 can cream of mushroom or celery. And simmer 15 minutes. Serve with rice.

This is a really good tailgating meal for cold weather. It sticks to your ribs and is easy to make while you visit.

People at my hunting camp used to cook "red-eye gravy". Don't know if that's the same or not?

Is this the same thing Ville Platians call a "sauce"? Always found their sauce unique to anywhere else I've been. Delicious. Kind of between and a sauce piquant and a gravy. I always assumed it was a different twist on a sauce piquant......but different.

quote:

---

People at my hunting camp used to cook "red-eye gravy". Don't know if that's the same or not?

---

That’s what we called it, that or rusty gravy

go to Hacketts in Lake Chuck and get the tasso and spicy red gravy. if you haven't then yea you've missed something.

Wife makes a good red gravy with Rabideaux sausage, browns down with trinity and adds a few tblsp dark roux

here is how I make it


I love this dish. However, it is greasy, the onion smell in your kitchen is legit, and the heartburn is legendary



6 tablespoons unsalted butter

1 1/2 pounds andouille sausage, cut into 2-inch pieces

3 cups packed julienned onions

6 1/2 cups pork or beef stock, see note

1 1/2 teaspoons cayenne pepper

3/4 teaspoon salt

1/2 cup each, finely chopped: celery, green bell peppers

1 teaspoon minced garlic

1 can (8 ounces) tomato sauce

1/4 cup finely chopped fresh parsley

1 cup finely chopped green onions

3 cups cooked rice

1. Melt the butter in a heavy 8-quart saucepan or large dutch oven over high heat until pan bottom is well coated with butter. Add the sausage in a single layer and cover pan; cook without stirring until sausage is well-browned on the bottom, about 7 minutes.

2. Turn sausage over and sprinkle 2 cups of the onions on top of it. Cover pan and cook without stirring until sausage bottoms and onions are well browned, and until there is a buildup of dark brown sediment on the pan bottom, about 7 minutes.

3. Add 3/4 cup of the stock and scrape the pan bottom clean. Add the pepper and salt, stirring and scraping pan bottom well and turning sausage again. Recover pan and cook about 2 minutes, stirring and scraping once.

4. Add the celery, peppers and garlic, stirring well. Recover pan and cook about 3 minutes, stirring and scraping once or twice. Add the tomato sauce, stirring well. Continue cooking uncovered about 5 minutes, stirring and scraping occasionally.



5. Add 1/2 cup more onions, stirring well. Cook until large puddles of oil have broken out of the mixture and the remaining tomato mixture is thick, about 8 minutes, allowing the sediment to build up on the pan bottom before stirring (stir only if the mixture is sticking excessively to the pan bottom). 6. Stir in the parsley and 1/2 cup of the green onions. Add 3 1/4 cups more stock, scraping pan bottom clean; cook until liquid has reduced to a thick, dark red gravy, about 20 minutes, stirring occasionally (more often toward the end of cooking time).

7. Stir in the remaining 2 1/2 cups stock, 1/2 cup onions and 1/2 cup green onions; heat to a boil, then reduce heat, and simmer until gravy is thicker but still juicy, about 15 minutes, stirring frequently. Remove from heat and serve immediately over rice.