1 Bell Pepper
2 Packs of Smoked Sausage of your choice (I use Eckrich Smoked Sausage)
4 Cups Rice
Canola Oil for Pan
Tony Chachere’s Creole Seasoning To taste (Beware if u use to much it can get spicy)
Paprika for Color
Enough water to Cover
Corn Starch ( for thickening)
In a Cast Iron Skillet only
In cast iron skillet, pour enough oil to cover bottom about 1/2 inch.
Cut up Sausage.
Cut bell pepper and onion in strips.
When grease gets hot, place sausage in oil sprinkle and with seasoning whikle stirring and adding a lil more seasoning.
Cook on high stirring often.
You will begin to get what is called a Gratin which is the sticky stuff in bottom of pan. Scrape it up as you stir. Turn heat to medium.
Add Veggies and stir about 5 Minutes.
Add Paprika To get a red color.
Add water to cover entire dish.
Continue to scrape bottom of pan, that is how you get your gravy.
Cook for about 10 min longer or until veggies are soft.
Take a small amount of corn starch in a bowl add water a lil at a time to make
a paste to thicken your gravy.
Serve over Rice of your choice.