Andouille Dawgs with Gumbo Sauce


  • 8 andouille sausages
  • 2 tablespoons vegetable oil, 2 turns of the pan
  • 2 tablespoons unsalted butter
  • 1 bay leaf
  • 2 garlic cloves, chopped
  • 1 small onion, finely chopped
  • 2 celery ribs from the heart, finely chopped
  • 1 small green bell pepper, finely chopped
  • 1 teaspoon ground thyme (eyeball it in your palm)
  • Salt and freshly ground pepper
  • 2 tablespoons all-purpose flour
  • 3/4 cup beer (one-half a 12-ounce bottle)
  • 1 cup chicken broth
  • One 8-ounce can tomato sauce
  • 2 to 3 teaspoons hot sauce, such as Franks RedHot
  • 2 teaspoons Worcestershire sauce (eyeball it)
  • 24 medium shrimppeeled, deveined and tails removed, then chopped


In Glen Falls, New York, Dirty John's Dirt Dogs From New Way Lunch Rule. They Were The First Meat Sauce-smothered Hot Dogs I Ever Tried. Since Then, I've Experimented With Many Toppings. These Southern Dawgs Are For Spice-loving Fans To Eat During Heat

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