Meat and Andouille Sauce Piquante
Meat and Andouille Sauce Piquante
5 lb meat
Cajun seasoning [See below]
1/4 cup Olive oil plus
1 tsp Olive oil
1 1/4 lb Smoked andouille sausage diced
10 oz Tomato sauce - (1 can)
1/3 cup Margarine
1/3 cup Dark roux
1/4 cup Chicken base
4 cup Chopped Spanish onion
1 cup Chopped bell pepper
1 cup Diced celery
1 tsp Cayenne pepper
2 tbl Diced Jalapeno pepper
1 tsp Sugar
2 tbl Chopped garlic
3 cup Sliced fresh mushrooms
2 qt Water
1/2 cup Chopped green onion bottoms
1/2 cup Parsley chopped
3 cup Rice cooked
Mixture of cornstarch and water
for thickening optional
[Cajun Blend
1 Tablespoon chili powder 1 tablespoon paprika 1 tablespoon onion flakes 1 tablespoon garlic powder 1 tablespoon allspice 1 tablespoon cayenne pepper 1 tablespoon thyme
Mix all ingredients together and store in a tightly covered container.]
Rub both sides of meat with Cajun seasoning and cut into 1-inch by 1-inch pieces. If possible, allow to marinate overnight.
Brown meat in olive oil over high heat. Remove from pot. Saute andouille in same oil for 5 minutes and remove from pot. Pour tomato sauce into pot with remaining oil. Stir sauce over high heat until it is very brown, burned. Keep stiring until a thick ball of paste forms. Add margarine, roux, chicken base, onions, bell pepper, celery, cayenne pepper, jalapeno peppers and sugar. Saute until onions are clear. Return meat and andouille to pot. Add garlic, mushrooms and 3 cups of water. Bring to a boil and then reduce to medium heat. Cook for 1 hour, adding water as needed. Once meat is tender, add green onions and parsley. Cornstarch mixture may be added to thicken gravy. Serve over hot cooked rice.
Comments: Chicken, squirrel, rabbit, turtle or duck may be substituted for the meat. Regular smoked sausage may be substituted for the andouille.
5 lb meat
Cajun seasoning [See below]
1/4 cup Olive oil plus
1 tsp Olive oil
1 1/4 lb Smoked andouille sausage diced
10 oz Tomato sauce - (1 can)
1/3 cup Margarine
1/3 cup Dark roux
1/4 cup Chicken base
4 cup Chopped Spanish onion
1 cup Chopped bell pepper
1 cup Diced celery
1 tsp Cayenne pepper
2 tbl Diced Jalapeno pepper
1 tsp Sugar
2 tbl Chopped garlic
3 cup Sliced fresh mushrooms
2 qt Water
1/2 cup Chopped green onion bottoms
1/2 cup Parsley chopped
3 cup Rice cooked
Mixture of cornstarch and water
for thickening optional
[Cajun Blend
1 Tablespoon chili powder 1 tablespoon paprika 1 tablespoon onion flakes 1 tablespoon garlic powder 1 tablespoon allspice 1 tablespoon cayenne pepper 1 tablespoon thyme
Mix all ingredients together and store in a tightly covered container.]
Rub both sides of meat with Cajun seasoning and cut into 1-inch by 1-inch pieces. If possible, allow to marinate overnight.
Brown meat in olive oil over high heat. Remove from pot. Saute andouille in same oil for 5 minutes and remove from pot. Pour tomato sauce into pot with remaining oil. Stir sauce over high heat until it is very brown, burned. Keep stiring until a thick ball of paste forms. Add margarine, roux, chicken base, onions, bell pepper, celery, cayenne pepper, jalapeno peppers and sugar. Saute until onions are clear. Return meat and andouille to pot. Add garlic, mushrooms and 3 cups of water. Bring to a boil and then reduce to medium heat. Cook for 1 hour, adding water as needed. Once meat is tender, add green onions and parsley. Cornstarch mixture may be added to thicken gravy. Serve over hot cooked rice.
Comments: Chicken, squirrel, rabbit, turtle or duck may be substituted for the meat. Regular smoked sausage may be substituted for the andouille.
