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Recipe: Black River Creole Sauce with Sausage & Rice

This Test Kitchen Approved recipe has been tested for accuracy.

This is a great weeknight recipe. It easily doubles to feed a crowd. It was created by the Savory Spice Shop in Santa Rosa, CA for the Kendall Jackson Tomato Festival.



Ingredients

Notes

This recipe also works with Cajun Style Blackening Seasoning in place of Black River Creole Seasoning.

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 and 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.

Yields

4 to 6 servings

Thanks To

Savory Spice—Santa Rosa, CA

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Savory Spice Shop Ingredients
Black River Creole Seasoning 1 oz bag $2.30
Garlic, Dehydrated: Minced 1 oz bag $2.20
Salt Kosher $6.65
Cajun Cayenne Hot Sauce $7.00
Bay Leaves, California OUT OF STOCK
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Customer Reviews ( Add a Review )

5 stars 7/7/16 caseygcrosbie
This is a GREAT recipe. I used all of their recommended ingredients, with the exception of also adding some blackened shrimp at the end. I prepared the meal in a cast iron dutch oven, and actually browned the Andouille in oil before adding the vegetables. I've found this lets the veges pull in flavor from the sausage fat that remains in the pot (I know it's horrible for you, but darn its good!).The recipe is a great mix of sweetness and spice, I definitely plan on making this again.
5 stars 10/10/14 maccsco
This recipe has great flavor and just the right amount of heat, a real taste of Creole flavor. We did use a can of diced tomatoes instead of fresh as we were in a time crunch.