Smoked Sausage Smothered in Creole Gravy Over Rice

Ingredients:

• 1 pound smoked sausage, sliced
• 1 cup onion, finely chopped
• 1/2 cup bell pepper, finely chopped
• 1/2 cup celery, finely chopped
• 3 cloves garlic, minced
• 1 can (14 oz) diced tomatoes
• 1 cup chicken broth
• 2 tablespoons tomato paste
• 2 tablespoons all-purpose flour
• 2 tablespoons vegetable oil
• 1 teaspoon Creole seasoning
• 1/2 teaspoon dried thyme
• 1/2 teaspoon dried oregano
• Salt and black pepper to taste
• Cooked white rice for serving
• Chopped green onions for garnish

Cooking Steps:

Step 1: In a large skillet, heat vegetable oil over medium heat. Add sliced smoked sausage and brown until lightly caramelized.

Step 2: Remove the sausage from the skillet and set aside. In the same skillet, add chopped onions, bell peppers, and celery. Cook until vegetables are softened.

Step 3: Stir in minced garlic, Creole seasoning, dried thyme, and dried oregano. Cook for an additional 1-2 minutes until fragrant.

Step 4: Sprinkle flour over the vegetables and cook, stirring constantly, for 2-3 minutes to create a roux.

Step 5: Gradually add chicken broth, diced tomatoes (with juice), and tomato paste to the skillet. Stir to combine.

Step 6: Return the browned sausage to the skillet, bring the mixture to a simmer, and let it cook until the gravy thickens.

Step 7: Season with salt and black pepper to taste. Adjust the Creole seasoning if needed.

Step 8: Serve the smoked sausage and Creole gravy over a bed of cooked white rice. Garnish with chopped green onions.