CREOLE SAUCE AND RICE

Creole Sauce and Rice image

Provided by Sena Wilson

Time 1h30m

Number Of Ingredients 21

1 pkg (28 oz.) eckermann's smoked links (garlic or hot), sliced*
1/2 c green pepper, chopped
1/2 c green onions, chopped
1 onion, small and chopped
2 stalk(s) celery, chopped
2 clove garlic, chopped
3 Tbsp bacon drippings (optional)
1 can(s) (14.5 oz.) cajun stewed, chopped or diced tomatoes
1 can(s) (10 oz.) rotel
1 can(s) (8 oz.) tomato sauce
1 can(s) tomato paste
2 Tbsp brown sugar
1 bay leaf
1/2 tsp sweet basil
1/4 tsp rosemary
1/4 tsp thyme, dried
1/8 tsp marjoram
1 Tbsp worcertershire sauce
salt and pepper to taste
1/2 c beef stock or water, more if needed
cooked rice, prepared separately, for 4 to 6 people

Steps:

1. Saute on medium heat the sausage links, green pepper, onions, celery and garlic in bacon drippings (or oil) in a large skillet 4 - 5 minutes. Add the remaining ingredients and turn heat down low. Simmer, stirring occassionally, for one hour or longer. Add water as needed if it becomes a little too thick. I like a thick sauce so I adjust carefully. Serve over cooked rice.
2. *You can use less meat if you are not a "hardy meat" person, so adjust accordingly and use fewer links. Personally, I like more sauce and use less links! When using other ground meats, I generally use 2 - 3 lbs.