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Mar 25th, 2012
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Smoked sausage sauce piquaunt... #7014858
12/28/17 09:35 PM
12/28/17 09:35 PM
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Perfect weather for a big hot bowl of spicey tomatoey goodness. Hmn hmn...it's not my homemade smoked sausage but it'll work.





Thanks for lookin'.

Re: Smoked sausage sauce piquaunt... [Re: skinnerback] #7014896
12/28/17 10:02 PM
12/28/17 10:02 PM
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nice! never tried it with sausage.



Re: Smoked sausage sauce piquaunt... [Re: skinnerback] #7014898
12/28/17 10:04 PM
12/28/17 10:04 PM
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I was born a twin and separated at birth. You have to be my long lost twin. I got what I thought was frozen marinara out of the freezer. I was my creole sauce. A neighbor brought me what she called salsa. It was chopped tomatoes, onions, and maybe, just maybe one jalapeño. I stewed the sauces together and plan to serve them over pasta. Take a peek.



Thanks for looking.


Quail hunting is like walking into, and out of a beautiful painting all day long. Gene Hill







Re: Smoked sausage sauce piquaunt... [Re: bigbob_ftw] #7014905
12/28/17 10:11 PM
12/28/17 10:11 PM
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Originally Posted By: bigbob_ftw
nice! never tried it with sausage.


Yes Sir! I like sausage or chicken and sausage. Last time I made it with dove and rabbit, was good.

Re: Smoked sausage sauce piquaunt... [Re: bill oxner] #7014907
12/28/17 10:12 PM
12/28/17 10:12 PM
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Heck yeh, that looks good Bill. up

Re: Smoked sausage sauce piquaunt... [Re: skinnerback] #7014909
12/28/17 10:14 PM
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Re: Smoked sausage sauce piquaunt... [Re: skinnerback] #7014926
12/28/17 10:27 PM
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Originally Posted By: skinnerback
Originally Posted By: bigbob_ftw
nice! never tried it with sausage.


Yes Sir! I like sausage or chicken and sausage. Last time I made it with dove and rabbit, was good.


you should try it with frog legs. Make you slap your mamma.



Re: Smoked sausage sauce piquaunt... [Re: bigbob_ftw] #7014933
12/28/17 10:35 PM
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That sounds good.

Re: Smoked sausage sauce piquaunt... [Re: skinnerback] #7015038
12/29/17 12:14 AM
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You are kicking out some exceptional stuff as of late. Keep up good work amigo cheers

Re: Smoked sausage sauce piquaunt... [Re: 2Beez] #7015051
12/29/17 12:27 AM
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Originally Posted By: 2Beez
You are kicking out some exceptional stuff as of late. Keep up good work amigo cheers


Well articulated.


Quail hunting is like walking into, and out of a beautiful painting all day long. Gene Hill







Re: Smoked sausage sauce piquaunt... [Re: skinnerback] #7047503
01/21/18 11:14 PM
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Jesus is the Way,the Truth and the Life.
Re: Smoked sausage sauce piquaunt... [Re: skinnerback] #7050649
01/24/18 02:38 AM
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That looks great. Would you mind sharing the recipe? I'd like to try it out.


Concho "I know enough to post here in redneck pot smoking bunker......that's for sure."
Re: Smoked sausage sauce piquaunt... [Re: bill oxner] #7051016
01/24/18 02:46 PM
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Originally Posted By: bill oxner
Originally Posted By: 2Beez
You are kicking out some exceptional stuff as of late. Keep up good work amigo cheers


Well articulated.


x2!

Would love to hear a recipe if you have one, I think I would like that and just made a little run of sausage not long ago.


It's hell eatin em live
Re: Smoked sausage sauce piquaunt... [Re: skinnerback] #7051373
01/24/18 06:36 PM
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Good stuff!

Re: Smoked sausage sauce piquaunt... [Re: skinnerback] #7051545
01/24/18 08:43 PM
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Re: Smoked sausage sauce piquaunt... [Re: skinnerback] #7051741
01/24/18 10:39 PM
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So, that's kind of a creole sauce, like shrimp creole?


Cast



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Re: Smoked sausage sauce piquaunt... [Re: Cast] #7051818
01/24/18 11:30 PM
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Sorry guys I don't really have a recipe, but...

All I do is first make a dark roux, not gumbo dark but dark. I like to make my roux's in a seperate skillet and have ready before I get started.

I chop one yellow onion and brown down real good with 1
stick of real butter, then add the trinity until soft followed by garlic at the end. Remove and place on plate with paper towels to drain excess butter. I also remove excess butter from pot.

Then I brown whatever meat I'm using. When brown I add in the roux, the trinity & garlic, and tomato paste. Stir that in good and let the tomato paste cook a little. Then I add my chicken stock, little Worchestershire, and a good dose of Louisiana hot sauce. Let simmer for a few hours, then season at the end with Cajun seasoning. That's pretty much it.

Not a Creole dish. Think of it as a spicey tomato gravy. Oh, sometimes I add diced tomatos also.

Re: Smoked sausage sauce piquaunt... [Re: skinnerback] #7051829
01/24/18 11:37 PM
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Originally Posted By: skinnerback
Sorry guys I don't really have a recipe, but...

All I do is first make a dark roux, not gumbo dark but dark. I like to make my roux's in a seperate skillet and have ready before I get started.

I chop one yellow onion and brown down real good with 1
stick of real butter, then add the trinity until soft followed by garlic at the end. Remove and place on plate with paper towels to drain excess butter. I also remove excess butter from pot.

Then I brown whatever meat I'm using. When brown I add in the roux, the trinity & garlic, and tomato paste. Stir that in good and let the tomato paste cook a little. Then I add my chicken stock, little Worchestershire, and a good dose of Louisiana hot sauce. Let simmer for a few hours, then season at the end with Cajun seasoning. That's pretty much it.

Not a Creole dish. Think of it as a spicey tomato gravy. Oh, sometimes I add diced tomatos also.
up Sounds outstanding... food

Re: Smoked sausage sauce piquaunt... [Re: skinnerback] #7051833
01/24/18 11:38 PM
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The trinity? SPG?


Cast



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Re: Smoked sausage sauce piquaunt... [Re: Cast] #7051846
01/24/18 11:50 PM
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Originally Posted By: Cast
The trinity? SPG?


No Sir. Onion, celery, bell pepper is the Cajun trinity. I use red bell pepper vs the green.

Oh, and I forgot about the cayenne pepper. I like to sweat when I eat it.

Re: Smoked sausage sauce piquaunt... [Re: skinnerback] #7051852
01/24/18 11:56 PM
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I should have said add the celery & bell pepper to the onion instead. I like to cook the onions down good and dark first, not burnt just nice and caramalized. Love that rich & sweet flavor. Oh, and doing a sausage sauce piquaunt I remove the fat after browning. Chicken fat stays in the pot.

Re: Smoked sausage sauce piquaunt... [Re: skinnerback] #7051863
01/25/18 12:08 AM
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Re: Smoked sausage sauce piquaunt... [Re: skinnerback] #7052108
01/25/18 03:50 AM
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Sounds great and thank you, but you lost me at "excess butter" ....Thats why God created bread and biscuits.

Last edited by chalet; 01/25/18 03:51 AM.

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Re: Smoked sausage sauce piquaunt... [Re: chalet] #7052121
01/25/18 04:09 AM
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Originally Posted By: chalet
Sounds great and thank you, but you lost me at "excess butter" ....Thats why God created bread and biscuits.


roflmao I hear you friend. I used to leave it all in there, but sometimes it's a little too buttery when you eat it. So started removing the excess. I do love my butter though. grin

Re: Smoked sausage sauce piquaunt... [Re: skinnerback] #7052369
01/25/18 02:28 PM
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I looked up a few recipes they share a lot in common with what you describe. Ill try and take a little from each, gotta try it though, looks too good. I told my wife it was like a Cajun/itallian enspired carne guisada lol


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