Sausage Sauce Piquant
Bold, zesty, and rooted in Creole tradition, Sausage Sauce Piquant is a hearty dish bursting with layers of flavor. Featuring smoky andouille sausage simmered in a rich, tangy tomato-based sauce seasoned with Cajun spices, this recipe is a celebration of Louisiana cuisine. A classic "holy trinity" of onion, bell pepper, and celery combines with garlic, Worcestershire sauce, and a hint of hot sauce for a perfectly balanced blend of savory and spicy. Served over fluffy white rice and garnished with fresh parsley and scallions, this comforting one-pot meal delivers a vibrant, soulful taste with every bite. Perfect for weeknight dinners or as an impressive centerpiece for gatherings, this easy-to-follow recipe will transport your taste buds straight to the bayou.
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Recipe Information
Ingredients
- 1 pound andouille sausage
- 2 tablespoons vegetable oil
- 1 medium, diced onion
- 1 medium, diced bell pepper
- 2 diced celery stalks
- 4 minced garlic cloves
- 3 ounces tomato paste
- 28 ounces canned diced tomatoes
- 2 cups chicken broth
- 1 tablespoon Worcestershire sauce
- 1 teaspoon hot sauce
- 2 teaspoons cajun seasoning
- 1 teaspoon dried thyme
- 2 bay leaves
- 2 sliced, for garnish scallions
- 2 tablespoons, chopped, for garnish fresh parsley
- 4 cups, for serving steamed white rice
Instructions
Slice the andouille sausage into 1/4-inch thick rounds.
In a large pot or Dutch oven, heat the vegetable oil over medium heat. Add the sausage and cook until browned, about 5-7 minutes. Remove the sausage and set aside, leaving the rendered fat in the pot.
Add the diced onion, bell pepper, and celery to the pot. Sauté until softened, about 8-10 minutes. Add the minced garlic and cook for an additional minute, stirring frequently.
Stir in the tomato paste and cook for 2-3 minutes, allowing it to caramelize slightly.
Add the canned diced tomatoes (with juice), chicken broth, Worcestershire sauce, hot sauce, Cajun seasoning, dried thyme, and bay leaves. Stir well to combine.
Return the browned sausage to the pot and bring the mixture to a simmer. Reduce the heat to low, cover, and let cook for 35-40 minutes, stirring occasionally.
Remove the bay leaves and taste the sauce. Adjust seasoning with salt, black pepper, or additional hot sauce, if desired.
Serve the sausage sauce piquant over steamed white rice. Garnish with sliced scallions and chopped fresh parsley.
Enjoy your flavorful, comforting meal!
Nutrition Facts
Calories |
467 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 24.0 g | 31% | |
| Saturated Fat | 7.1 g | 35% | |
| Polyunsaturated Fat | 4.2 g | ||
| Cholesterol | 40 mg | 13% | |
| Sodium | 1243 mg | 54% | |
| Total Carbohydrate | 45.2 g | 16% | |
| Dietary Fiber | 4.7 g | 17% | |
| Total Sugars | 8.9 g | ||
| Protein | 16.9 g | 34% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 105 mg | 8% | |
| Iron | 3.8 mg | 21% | |
| Potassium | 775 mg | 16% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
