Categories: Meats, Ethnic 
      Yield: 4 servings 
  
      6 tb Unsalted butter 
    1/2 c  Chopped green peppers 
  1 1/2 lb Andouille smoked sausage 
           (2-inch pieces) 
      1 ts Minced garlic 
      8 ts Tomato sauce 
      3 c  Onions 
    1/4 c  Chopped parsley 
  6 1/2 c  Pork or beef stock 
      1 c  Chopped green onion tops 
  1 1/2 ts Cayenne pepper 
      3 ts Cooked rice 
    3/4 ts Salt 
    1/2 c  Chopped celery 
  
  Melt butter in Dutch oven. Add sausage, cover, and cook without stirring 
  about 7 minutes. Turn over and sprinkle 2 c. of onions on top. Cover and 
  cook another 7 minutes. Should be dark brown sediment on pan bottom. Add 
  3/4 c. of stock and scrape bottom. Add pepper and salt, stirring, scraping, 
  and turning. Cover and cook 2 minutes, scraping once. Add celery, green 
  peppers and garlic. Cover and cook 3 minutes, scraping once. Add tomato 
  sauce and cook uncovered 5 minutes, scrapping occasionally. Add 1/2 c. 
  onions. Cook 8 minutes until large puddles of oil have broken out and 
  tomato mixture is thick. Stir only if sticking. Add parsley and 1/2 c. of 
  the green onions. Add 3-1/4 c. more stock and scrape. Cook 20 minutes until 
  liquid is thick dark red gravy. Stir occasionally. Stir in remaining stock 
  and onions. Bring to boil, reduce heat, and simmer, stirring frequently, 
  about 14 minutes, until gravy is noticeably thicker but still juicy. Remove 
  from heat and serve immediately.