INGREDIENTS:
About 3 feet of good smoked sausage cut up into wheels about ½ to ¾ inch thick
1 large onion sliced thin
2 cloves minced garlic
1 stick butter
1 6oz can tomato paste
1 can rotel tomato and peppers
20 oz tomato juice
2 tsp sugar
cajun seasoning (tony’s or other)
1 pot of cooked rice
DIRECTIONS:
Melt butter in large skillet or dutch oven that has a lid. Brown the sausage and set aside to drain off excess grease. Add butter to melt, add the onion and garlic. Saute’ till onion is clear. Add tomato juice, tomato paste and sugar. Stir with wooden spoon to deglaze pan. Add sausages back to the pan. Cover and simmer 30 – 45 minutes stirring occasionally. Add water if necessary to thin gravy. Cook a little longer uncovered to thicken.
Serve over rice.
About 3 feet of good smoked sausage cut up into wheels about ½ to ¾ inch thick
1 large onion sliced thin
2 cloves minced garlic
1 stick butter
1 6oz can tomato paste
1 can rotel tomato and peppers
20 oz tomato juice
2 tsp sugar
cajun seasoning (tony’s or other)
1 pot of cooked rice
DIRECTIONS:
Melt butter in large skillet or dutch oven that has a lid. Brown the sausage and set aside to drain off excess grease. Add butter to melt, add the onion and garlic. Saute’ till onion is clear. Add tomato juice, tomato paste and sugar. Stir with wooden spoon to deglaze pan. Add sausages back to the pan. Cover and simmer 30 – 45 minutes stirring occasionally. Add water if necessary to thin gravy. Cook a little longer uncovered to thicken.
Serve over rice.
