Sausage Rougay | FoodieAtlas

Ingredients

1 lb (450 g) smoked sausage (such as Creole or andouille), sliced into rounds
2 tablespoons vegetable oil
1 large onion, finely chopped
3 cloves garlic, minced
1-inch piece of ginger, grated
2 large tomatoes, chopped
2 tablespoons tomato paste
1 teaspoon curry powder
1/2 teaspoon ground cumin
1/2 teaspoon ground coriander
1/2 teaspoon paprika
1/2 teaspoon black pepper
1 teaspoon salt (or to taste)
1/2 cup water or chicken broth
Fresh cilantro or parsley, chopped (for garnish)
Cooked rice or crusty bread, for serving

Instructions

Brown the Sausage

In a large skillet or pot, heat the vegetable oil over medium heat.

Add the sliced sausage and cook until browned on both sides. Remove the sausage and set aside.

Sauté the Aromatics

In the same skillet, add the chopped onion and sauté until translucent, about 5 minutes.

Add the minced garlic and grated ginger, and cook for another minute until fragrant.

Add the Tomatoes and Spices

Stir in the chopped tomatoes and cook until they begin to soften, about 5 minutes.

Add the tomato paste, curry powder, ground cumin, ground coriander, paprika, black pepper, and salt. Cook for another 2 minutes, stirring frequently.

Simmer the Sauce

Add the browned sausage back to the skillet.

Pour in the water or chicken broth and bring to a simmer.

Reduce the heat to low and let the sauce simmer for about 15-20 minutes, or until the sauce thickens and the flavors are well melded. Stir occasionally.

Serve

Remove from heat and garnish with fresh chopped cilantro or parsley.