8 to 10 servings
YouTube instructional video is at the bottom.
What you’ll need
2 pounds smoked sausage (Any kind)
3 six-ounce cans tomato paste
Jasmine rice
Salted butter
Seasonings
Salt
Black pepper
Tony Chachere’s creole seasoning
Chef Paul’s poultry magic
1 yellow onion
celery
Green bell pepper
Garlic
Dried oregano
Dried Basil
Dried thyme
Bay leaves
Preparation of ingredients
Seasonings
Step 1- Chop 1/2 of a yellow onion, 2 ribs celery, 1/2 of a green bell pepper, and press 2 cloves garlic with a garlic press. Make sure you rinse off your celery and green bell pepper before chopping.
Smoked sausage
Step 2- Chop your smoked sausage into thick slices. You can use any other type of smoked sausage for this recipe.
Creole gravy base 1
Step 3- Add 18-ounces in weight (Three 6-ounce cans) Tomato paste and 3 cups water into a large bowl. Carefully stir ingredients with a whisk. As the mixture starts to come together, increase speed with whisk until ingredients are combined.
Step 4- Add 1/2 teaspoon salt, 1/4 teaspoon black pepper, 1/2 or 1 teaspoon Tony Chachere’s creole seasoning, 1/2 teaspoon chef Paul’s poultry magic, 1/2 teaspoon dried oregano, 1/2 teaspoon dried basil, 1/2 teaspoon dried thyme, 1/2 teaspoon dried parsley, 3 teaspoons sugar (To cut the acid of the tomatoes), and 5 bay leaves. Stir all ingredients with a whisk until combined and set aside.
Searing the smoked sausage
Preheat fire to medium heat.
Step 5- Let a large saucepan get hot for 1 to 2 minutes. Add chopped smoked sausage and stir. Let sauté for 6 minutes stirring occasionally. Add cooked smoked sausage into a strainer with a pan underneath it to catch the drippings. Leave a small amount of the pan drippings from the smoked sausage in the large saucepan. Set on the side until it’s ready to be added into the creole gravy base.
Creole gravy base 2
Preheat fire to medium heat.
Step 6- In the same large saucepan you seared the smoked sausage, Let get hot for 1 to 2 minutes. Add 4 tablespoons salted butter, 1 1/4 cups chopped yellow onion, 1/2 cup chopped celery and 1/2 cup chopped green bell pepper. Stir all ingredients together. Let sauté for 10 to 12 minutes stirring occasionally.
Step 7- Add 2 cloves pressed garlic, and the creole gravy base. Stir all ingredients together. Let simmer for 4 minutes stirring occasionally.
Step 8- Add chopped smoked sausage. Stir all ingredients together. Let simmer for 4 minutes stirring occasionally. Let cool for 1 hour before serving. For best results serve the next day so the flavors can settle and increase overnight.
Cooking the rice
Preheat fire to medium heat.
Step 9- Add 1 1/2 quarts water and 1 1/2 cups jasmine rice. Stir all ingredients together. Let simmer for 7 minutes stirring occasionally. Add rice into a mesh strainer. Rinse with cold water. Let set for 15 to 30 minutes before serving.
YouTube instructional video
