Cajun
Smothered Andouille Sausage
Deeply browned Cajun andouille folded into sweet smothered onions and trinity gravy, glossy with stock, thyme, Worcestershire, hot sauce, parsley, and green onion.
4 servings · 20 minutes prep · 65 minutes cook
Ingredients
Main
- 1 1/2 lb smoked Cajun andouille sausage, cut into 1/2-inch rounds
- 2 tbsp avocado oil
- 2 lb yellow onions, thinly sliced
- 1 green bell pepper, thinly sliced
- 2 celery ribs, thinly sliced
- 5 garlic cloves, minced
- 1 tbsp all-purpose flour
- 1 1/2 cups unsalted or low-sodium chicken stock, unsalted preferred
- 1 bay leaf
- 1 tsp Cajun seasoning, preferably salt-free
- 1/2 tsp dried thyme
- 1/2 tsp black pepper
- 1/4 tsp cayenne pepper
- 1 tsp Worcestershire sauce
- 1 tsp Louisiana-style hot sauce
- 1/2 tsp kosher salt, plus more to taste
- 2 tbsp finely chopped parsley
- 2 green onions, thinly sliced
Directions
Brown And Smother
- Heat avocado oil in a large cast-iron skillet or Dutch oven over medium-high heat. Add andouille sausage in a single layer and brown deeply on both sides, 6-8 minutes total. Transfer the sausage to a plate.
- Reduce the heat to medium. Add yellow onion, green bell pepper, and celery rib to the rendered fat and cook, scraping the browned bits from the pan, until the onions are very soft, sweet, and deep golden, 30-35 minutes.
- Add garlic and cook for 1 minute. Sprinkle in all purpose flour and cook, stirring constantly, until lightly browned, 2-3 minutes.
- Slowly stir in low sodium chicken stock. Add bay leaf, cajun seasoning, dried thyme, black pepper, cayenne pepper, worcestershire sauce, hot sauce, and kosher salt, then bring to a simmer.
- Return the browned sausage and any juices to the pan. Reduce the heat to low, partially cover, and simmer until the gravy is glossy and the sausage has seasoned the sauce, 18-22 minutes.
- Uncover and simmer 3-5 minutes more if needed, until the onions have smothered into a thick, spoonable gravy. Remove the bay leaf.
- Stir in parsley and scallions. If the gravy still needs salt after the sausage has seasoned it, add only a small pinch at a time.
