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Savoie's® Andouille Sausage Creole

Get ready to tantalize your taste buds with the rich and robust flavors of Savoie's® Andouille Sausage Creole! This classic Louisiana dish features savory andouille sausage swimming in a flavorful tomato gravy, served over a bed of fluffy rice for a satisfying and comforting meal.
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Course Main Course
Servings 6

Ingredients

  • 4 medium tomatoes
  • 3 tbsp tomato paste
  • 16 oz chicken stock
  • 1 medium bell pepper
  • 1 medium onion
  • 2 stalks celery
  • 2 cloves garlic
  • 1 tbsp Savoie's® Dark Roux
  • 1 16 oz package Savoie's® Andouille
  • ​​​​​Cajun seasoning to taste
  • ​​​​​White or brown rice
  • 1 package frozen okra or 4-5 sliced fresh pods (optional)

Directions

  • Slice the Savoie's® andouille into discs and begin browning it in a deep pan on the stovetop.
  • Dice the bell pepper, onion, and celery and mince the garlic.
  • Cut a small "X" on the bottom of each tomato. Immerse the tomatoes in boiling water for 30 seconds, then remove them to an ice bath.
  • ​​​​​Remove skins from tomatoes.
  • Remove the sausage and set it aside. Deglaze the pan with a little of the chicken stock and add the bell pepper, onion, and celery and sauté until translucent.
  • Add the garlic and sauté for an additional 1 minute.
  • Add the tomatoes, tomato paste, the rest of the chicken stock, and the roux to the pan. Mash the tomatoes into small pieces with a wooden spoon.
  • Simmer all ingredients for 30-45 minutes or until thickened to desired consistency.
  • If desired, add the frozen okra 10 minutes before serving time. Serve over cooked rice while the okra is tender but still crisp.