Smoked sausage sauce piquaunt...

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'.

nice! never tried it with sausage.

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.

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

Heck yeh, that looks good Bill.

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

That sounds good.

You are kicking out some exceptional stuff as of late. Keep up good work amigo

Well articulated.

That looks great. Would you mind sharing the recipe? I'd like to try it out.

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.

Good stuff!

So, that's kind of a creole sauce, like shrimp creole?

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.

Sounds outstanding...

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.

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.

Smacksmacksmack

Sounds great and thank you, but you lost me at "excess butter" ....Thats why God created bread and biscuits.

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.

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

Yep pretty much lol, give it a shot and post some pics!

Haven't forgot about this one. Chalet'd a little bit. Jury gets home from Church about 7 ....

I'm sittin' out here in 4,300 ft of water wishing I had some. Looks good! What kind of meat did you use?

Pound of bulk hot italian and 1# of smoked andouille from sprouts. Somebody said gravy, I kept thinking about breakfast sausage gravy with crumbled sausage in it. Also added bay leaves, little oregano to sweeten it up for the kids.

Have some jalepeno German deer sausage cased up, just can't seem to use Jalepeno's much in cajun food. Won't come together in my head as being "right".

Man that sounds good!

As far as the jalapeno sausage, do it! I never in a million years thought I would ever eat much less like any kind of a chicken sausage. Cajun buddy of mine kept raving about how good this chicken & jalapeno sausage was from Nunu's Fresh Market in Lafayette (Youngsville) La, so I tried some. It's darn good and got the whole family hooked on it, bring hundreds of dollars of it home with me now. Grilled is good but most of the time I make a smothered sausage with it (crumbled), served over rice. Pretty much a fricassee, good classic Cajun dish. Jalapeno flavor mixed with their Cajun seasoning is a heck of a combo.

I bet the family will like your sauce piquant.

Well, what was the verdict Sir?

I’ve had many types of chicken sausage, different brands and such; I’m just not a fan.

Good stuff. I might have went a little heavy on tomato paste. 1 c oil / 1 flour four roux. Maybe 2 quarts chicken broth, 2 cans tomato paste. Had leftovers tonight, definitely will make again.