What is a sloppy? It’s really just a chili that you serve on bread. So that’s why I thought a sloppy was legit for a week of soups and stews. This sloppy is done Louisiana style. (Get it? Sloppy LOU?).
- 3/4 pound andouille sausage, casings removed, chopped
- 1 tablespoon EVOO or vegetable oil
- 1 pound ground pork
- 2 ribs celery, chopped
- 1 green bell pepper, chopped
- 1 onion, chopped
- 3 to 4 cloves garlic, chopped
- 2 tablespoons fresh thyme leaves, finely chopped
- Salt and pepper
- 1 cup tomato puree or tomato sauce
- 2 tablespoons Worcestershire sauce
- 2 tablespoons Frank’s RedHot hot sauce
- 2 tablespoons cider vinegar
- 2 tablespoons light brown sugar
- 1 cup chicken stock
- 4 to 6 Portuguese or sesame rolls, warmed
- Chopped giardiniera (Italian hot pickled vegetables)
- Chopped scallions
- Chopped bread-and-butter pickles
In a deep skillet, heat the EVOO (1 turn of the pan) over medium-high heat. Brown the andouille. Transfer to a plate. Add the pork to the pan and cook, breaking it into crumbles as it browns. Add the celery, bell pepper, onion, garlic, thyme, and salt and pepper and cook, partially covered, to soften, 8 to 10 minutes. Add the andouille, tomato puree, Worcestershire, hot sauce, vinegar, brown sugar, and stock. Reduce to a simmer and cook to thicken.
Make-ahead: Cool and refrigerate.
Night of: Return the sloppy to room temp before reheating gently over medium heat.
Serve on warm rolls with toppings of your choice.