Rating: 5 stars
1 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Recipe by Southern Living December 2006

Gallery

Recipe Summary test

prep:
15 mins
cook:
15 mins
bake:
20 mins
stand:
10 mins
total:
60 mins
Yield:
Makes 8 to 10 servings
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Sauté first 3 ingredients in a Dutch oven over medium-high heat 8 minutes or until browned; stir in roux mix. Cook, stirring constantly, 2 minutes. Stir in tomatoes and next 5 ingredients, and bring to a boil. Remove from heat. Pour into a 13- x 9-inch baking dish.

    Advertisement
  • Stir together butter and garlic; brush on one side of bread slices. Top sausage mixture evenly with bread slices, buttered side up.

  • Bake, covered, at 425° for 10 minutes; uncover and bake 10 more minutes. Let stand 10 minutes. Garnish, if desired.

  • Note: For testing purposes only, we used Tony Chachere's Creole Instant Roux Mix.

Advertisement