Welcome to the site where the owners and members have had it with playing "nice" and being "inclusive" and "tolerant" of points of view that are destroying the fabric of what made this country great. The members here are sick and tired of politicians of all parties lying, deceiving, stealing, and pretending they are doing it all for the good of the country while selling out to special interests who have the set goal of destroying this country. We have had enough of career politicians who use their office only for personal gain, and who refuse to listen to the people who put them in office. The membership is no longer part of the silent majority who play nice and get along while getting screwed by anyone with a loud voice and an agenda. We will no longer allow anyone to piss down our back and tell us it's raining. And we like guns too.



Go Back   DIRTYDOZENSBUNKER, LLC > Main > Mess Hall
Photo Gallery DDB Store Arcade rel="nofollow">Mark Forums Read

Mess Hall Talk about food. Recipes, grilling, dehydrating, smoking, and BBQs.

Reply
 
Thread Tools Display Modes
Old 09-12-2010, 01:11 PM   #1
Hunter07
I'm a grumpy SOB
 
Join Date: Feb 2008
Location: Frostbite Falls, MN
Posts: 10,503
Thumbs up Sausage Gravy

There ain't too many meals that stick to your ribs like a big hearty breakfast.

After years of experimentation with many different variations, I think I have found what I feel is the best, based on my tastes. I'm a sucker for good cajun cooking and spices.

The following recipe will feed AT LEAST 6 adults. Great for when you have company for the weekend.

Ingredients:
4-5 lbs. of bulk ground sausage.
1 10oz. can of Evaporated milk per lb. of sausage
1 package of etouffee' mix

Directions:
Brown sausage and drain off excess grease.
Add evaporated milk and bring to a slow, rolling boil.....stirring often.
Once it comes to a boil, add the etouffee' mix and mix thoroughly.
Simmer and stir until desired thickness is reached.
Scoop over biscuits, toast or omelet of your choice.

Tips:
When I buy the sausage for this, I usually buy about 1/2 'regular or country style' sausage and the rest 'mild' Italian sausage.

I've used a food processor to chop, grind the sausage. That works pretty good, but for me, the sausage gets ground up too fine. I like 'chunks' of sausage, so I use a potato masher and mash the sausage by hand.

Hunter07 is online now   Reply With Quote
Old 09-12-2010, 02:18 PM   #2
gunkgy
Senior Member
 
gunkgy's Avatar
 
Join Date: Mar 2006
Location: Now, North Carolina
Posts: 6,594
Default

1 package of etouffee' mix


What is that ?????????
__________________
dirtydozensbunker.com/photoplog/index.php?n=1593
gunkgy is online now   Reply With Quote
Old 09-12-2010, 02:33 PM   #3
baboon
slug
 
baboon's Avatar
 
Join Date: Feb 2010
Location: Out by the lake in central Texas
Posts: 18,270
Default

Quote:
Originally Posted by gunkgy View Post
1 package of etouffee' mix


What is that ?????????
Etouffee' is a cajun gravy/sauce that generally has shrimp or crawfish in it. Served over rice.
baboon is online now   Reply With Quote
Old 09-12-2010, 02:37 PM   #4
Hunter07
I'm a grumpy SOB
 
Join Date: Feb 2008
Location: Frostbite Falls, MN
Posts: 10,503
Default

Top left item at this page; http://www.louisianafishfry.com/shop...ist&category=2
Hunter07 is online now   Reply With Quote
Old 09-12-2010, 06:05 PM   #5
gunkgy
Senior Member
 
gunkgy's Avatar
 
Join Date: Mar 2006
Location: Now, North Carolina
Posts: 6,594
Default

Quote:
Originally Posted by Hunter07 View Post



Looks good. I will have to order some.
gunkgy is online now   Reply With Quote
Old 09-13-2010, 08:42 AM   #6
Czubek
slug
Cat Bowling Champion
 
Czubek's Avatar
 
Join Date: May 2007
Location: Stover, Missouri
Posts: 33,622
Default

Man, another good sounding recipe for the collection!

This would work great with home did venison sausage, too I bet.

Brian
__________________
3

Here at the Dirty Dozen's Bunker, we have no problems, only solutions.
Czubek is offline   Reply With Quote
Old 11-19-2010, 03:39 PM   #7
klauss
Poof no eyebrows
 
klauss's Avatar
 
Join Date: Mar 2006
Location: Somewhere in the USA
Posts: 4,053
Default

Quote:
Originally Posted by baboon View Post
Etouffee' is a cajun gravy/sauce that generally has shrimp or crawfish in it. Served over rice.
what would be a good substitute for those with shellfish allergies
__________________
alterius non sit qui suus esse potest!-"Let no man belong to another who can belong to himself."

Heîs oiōṇs áristos, amưnesthai peŕ pátrēs- "There is only one omen, to fight for one's country"
klauss is online now   Reply With Quote
Old 11-19-2010, 03:47 PM   #8
twin50
Senior Member
 
Join Date: Dec 2007
Posts: 3,063
Default

Quote:
Originally Posted by Hunter07 View Post
There ain't too many meals that stick to your ribs like a big hearty breakfast.

After years of experimentation with many different variations, I think I have found what I feel is the best, based on my tastes. I'm a sucker for good cajun cooking and spices.

The following recipe will feed AT LEAST 6 adults. Great for when you have company for the weekend.

Ingredients:
4-5 lbs. of bulk ground sausage.
1 10oz. can of Evaporated milk per lb. of sausage
1 package of etouffee' mix

Directions:
Brown sausage and drain off excess grease.
Add evaporated milk and bring to a slow, rolling boil.....stirring often.
Once it comes to a boil, add the etouffee' mix and mix thoroughly.
Simmer and stir until desired thickness is reached.
Scoop over biscuits, toast or omelet of your choice.

Tips:
When I buy the sausage for this, I usually buy about 1/2 'regular or country style' sausage and the rest 'mild' Italian sausage.

I've used a food processor to chop, grind the sausage. That works pretty good, but for me, the sausage gets ground up too fine. I like 'chunks' of sausage, so I use a potato masher and mash the sausage by hand.

Oh man! That is one of the many basic meals that me myself and I never get tired of mmm good
twin50 is online now   Reply With Quote
Old 11-19-2010, 07:18 PM   #9
TheMrMitch
Senior Member
 
TheMrMitch's Avatar
 
Join Date: Sep 2010
Location: Rhome Texas Wise County
Posts: 2,668
Thumbs up Allergies

Quote:
Originally Posted by klauss View Post
what would be a good substitute for those with shellfish allergies
I use self rising flour and regular milk.

Add a spoonful of flour to JIMMY DEAN sausage grease and stir to make into a paste (roue). Add milk and keep stirring until good and thick.

Sausage has usually cooled by now so I just crush it up by hand and add to gravy.
__________________
Youth And Brawn Are No Match For Age And Treachery.
I'm Old And Might Not Fight You. I'll Shoot Instead,

USMC 1959/1963

3%
The sun shines bright in the old Kentucky home,
'Tis summer, the darkies are gay,
TheMrMitch is offline   Reply With Quote
Old 11-19-2010, 07:28 PM   #10
Railbuggy
Senior Member
 
Railbuggy's Avatar
 
Join Date: Dec 2009
Location: Taylor Creek,Ohio
Posts: 7,279
Default

Quote:
Originally Posted by gunkgy View Post
1 package of etouffee' mix


What is that ?????????
I had to look it up to.I like to cook,but my people got off the boat around
1900 and settled in the Cincinnati/Northern Ky area.Me German Irish.
__________________
Im not a wannabe,Im a has-been.
We already lost the war. You are the resistance.
Railbuggy is offline   Reply With Quote
Old 11-20-2010, 02:50 AM   #11
4thIDvet
slug
 
4thIDvet's Avatar
 
Join Date: Mar 2007
Location: Astor Florida
Posts: 48,277
Default Damn..

That looks good. My favorite breakfast. Why did you have too put that picture up.
3 a.m. and now I want too go in the kitchen and start cooking. I cant stop staring at that plate.
__________________
God Bless Americas Veterans. All who are serving and have served.
4thIDvet is online now   Reply With Quote
Old 11-20-2010, 12:36 PM   #12
Hunter07
I'm a grumpy SOB
 
Join Date: Feb 2008
Location: Frostbite Falls, MN
Posts: 10,503
Default

Quote:
Originally Posted by 4thIDvet View Post
That looks good. My favorite breakfast. Why did you have too put that picture up.
3 a.m. and now I want too go in the kitchen and start cooking. I cant stop staring at that plate.


I'm currently waiting on the biscuits from the oven and then I'm gonna indulge in a large plate full................
Hunter07 is online now   Reply With Quote
Reply

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off

Forum Jump




All times are GMT -4. The time now is 04:32 AM.


Powered by vBulletin® Version 3.8.5
Copyright ©2000 - 2024, Jelsoft Enterprises Ltd.