Black River Creole Sauce with Sausage & Rice
Recipe by Savory Spice—Santa Rosa, CA
All-Purpose Cooking
This is a great weeknight recipe. It easily doubles to feed a crowd. It was created in Santa Rosa, CA for the Kendall Jackson Tomato Festival.
Serves
6 to 8 servings
Prep Time
10 minutes
Cooking Time
50 minutes
Ingredients
4 Tbsp. unsalted butter 1 cup peeled & chopped tomatoes 3/4 cup chopped onions 3/4 cup chopped green bell peppers 3/4 cup chopped celery Choice of Creole or Cajun seasoning:
Black River Creole
2 Tbsp. Black River Creole
Cajun Blackening
2 Tbsp. Cajun Blackening
Minced Garlic
1/4 tsp. Minced Garlic
1 1/2 cups tomato sauce
1 1/2 cups chicken broth or stock
1 tsp. granulated sugar
1/2 tsp. Kosher Salt
1/2 tsp. hot sauce
1 California Bay Leaf
1 to 2 lbs. cooked Andouille sausage
4 cups cooked rice
Mayan Sea Salt
Mayan Sea Salt
Aleppo Pepper Hot Sauce
Aleppo Pepper Hot Sauce
California Bay Leaves
California Bay Leaves
Directions
Preheat oven to 350 degrees. Melt butter in a large skillet over medium heat. Stir in tomatoes, onions, bell peppers, and celery and sauté; for 5 min. Stir in Black River Creole Seasoning or Cajun Blackening, then garlic and cook for another minute or two, stirring occasionally. Stir in tomato sauce, broth, sugar, salt, hot sauce, and bay leaf. Bring to a boil then reduce heat to maintain a simmer until veggies are tender, about 20 min. While sauce is simmering, bake sausage in the oven for 20 to 30 min. then cut into cubes and add to the sauce. Serve sausage and sauce over a bed of cooked rice.
Recipe Notes
This recipe also works with Cajun Style Blackening Seasoning in place of Black River Creole Seasoning.
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