Savoie's® Andouille Sausage Creole

Prep time: 15 mins
Cook time: 45 mins
Total time: 1 hour
Serves: 6

Savoie's® andouille swimming in a flavorful tomato gravy.


  • ​​​​​4 medium-sized tomatoes
  • ​​​​​3 tbsp tomato paste
  • ​​​​​16 oz chicken stock
  • ​​​​​1 medium bell pepper
  • ​​​​​1 medium onion
  • ​​​​​2 stalks celery
  • ​​​​​2 cloves garlic
  • ​​​​​1 tbsp Savoie's® Dark Roux
  • ​​​​​1 16 oz pkg Savoie's® andouille
  • ​​​​​Cajun seasoning to taste
  • ​​​​​White or brown rice
  • ​​​​​1 pkg frozen okra or 4-5 sliced fresh pods (optional)


  1. Slice the Savoie's® andouille into discs and begin browning it in a deep pan on the stovetop.
  2. Dice the bell pepper, onion, and celery and mince the garlic.
  3. Cut a small "X" on the bottom of each tomato. Immerse the tomatoes in boiling water for 30 seconds, then remove them to an ice bath.
  4. ​​​​​Remove skins from tomatoes.
  5. Remove the sausage and set it aside. Deglaze the pan with a little of the chicken stock and add the bell pepper, onion, and celery and saute until translucent.
  6. Add the garlic and saute for an additional 1 minute.
  7. Add the tomatoes, tomato paste, the rest of the chicken stock, and the roux to the pan. Mash the tomatoes into small pieces with a wooden spoon.
  8. Simmer all ingredients for 30-45 minutes or until thickened to desired consistency.
  9. If desired, add the frozen okra 10 minutes before serving time. Serve over cooked rice while the okra is tender but still crisp.