Creole Andouille Dawgs

Zesty, peppery andouille sausage bombers are hard to resist.


  • 8 andouille sausages
  • 3 tablespoons canola oil, plus more for drizzling
  • 2 small ribs celery with leafy tops, finely chopped
  • 1 medium onion, finely chopped
  • 1 cubanelle pepper or small bell pepper, seeded and finely chopped
  • 2 large cloves garlic, finely chopped
  • Salt and pepper
  • 2 tablespoons flour
  • 3-4 sprigs fresh thyme, leaves stripped and chopped
  • 1/2 cup lager beer
  • 2 tablespoons tomato paste
  • 1 cup chicken stock
  • 1 tablespoon Worcestershire sauce
  • Hot sauce, to taste
  • Baguette bread, cut to fit sausages, or other crusty dawg rolls, split
  • Chopped scallions or chives, for garnish


Pre-heat an outdoor grill or griddle pan to medium-high heat.

In a medium size skillet, bring 1 inch of water to a boil. Add the sausages and parboil on the grill or over medium heat to heat through, 6-8 minutes. Dress with a little oil, place on the grill or griddle pan and crisp up the casings, 3-4 minutes.

Meanwhile, in a skillet, heat 3 tablespoons oil, three turns of the pan, on the grill or over medium-high heat. Add the celery, onion, cubanelle pepper and garlic; season with salt and pepper. Cook, stirring frequently, until tender, 5-6 minutes. Add the flour and stir for a couple of minutes. Add the thyme and beer and stir for 30 seconds to evaporate. Stir in the tomato paste. Add the stock, Worcestershire sauce and hot sauce and bring to a bubble; lower the heat to low.

Serve the andouille on the baguette (or other rolls) and top with the sauce and scallions. Ooh oui, chérie! That’s a dawg!

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