Andouille Sausage Creole Recipe

• Difficulty: Easy
• Servings: 6
• Nutritional Information per Serving (1 of 6): Calories 540, Total Fat 43 g, Saturated Fat 12 g, Carbohydrates 24 g, Dietary Fiber 5 g, Sugar 10 g, Protein 17 g, Cholesterol 66 mg, Sodium 1496 mg
• Total Time: 1 hour 10 minutes
• Preparation Time: 15 minutes
• Cooking Time: 55 minutes

• 1/4 cup vegetable oil
• 1/4 cup all-purpose flour
• 1 1/2 cups chopped onions
• 1 tablespoon minced garlic
• 1 large green bell pepper, chopped
• 1/2 cup chopped celery
• 3/4 cup sliced green onions
• 1 (14.5-ounce) can diced tomatoes
• 1 (8-ounce) can tomato sauce
• 1 (6-ounce) can tomato paste
• 1/2 teaspoon crushed red pepper flakes
• 1 1/2 teaspoons seasoned salt
• 2 bay leaves
• 1 cup water
• 1 teaspoon hot sauce
• 1 tablespoon lemon juice
• 2 teaspoons Worcestershire sauce
• 1 1/2 pounds sliced andouille sausage
• 1 tablespoon freshly chopped parsley

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1. Fire up your Dutch oven and whisk together the vegetable oil and flour over medium heat. Stir nonstop until it transforms into a luscious golden roux, about 10-15 minutesthis is the flavorful heart of your dish! Toss in the onions, garlic, green bell pepper, celery, and green onions. Saut until tender and aromatic, around 10 minutes, stirring often to build that irresistible base.
2. Stir in the diced tomatoes, tomato sauce, tomato paste, red pepper flakes, seasoned salt, bay leaves, water, hot sauce, lemon juice, Worcestershire sauce, and sliced andouille sausage. Bring to a lively boil, then lower the heat, cover, and simmer for 30 minutes, giving it a stir now and then. Fish out the bay leaves, finish with a sprinkle of fresh parsley, and serve steaming over creamy grits for a Southern comfort feast that'll have everyone coming back for seconds![1]