Andouille Dawgs with Gumbo Sauce Rachael Ray   From Every Day with Rachael Ray April-May 2006 FOUR SERVINGS 8 andouille sausages 2 tablespoons vegetable oil, 2 turns of the pan 2 tablespoons unsalted butter 1 bay leaf 2 garlic cloves, chopped 1 small onion, finely chopped 2 celery ribs from the heart, finely chopped 1 small green bell pepper, finely chopped 1 teaspoon ground thyme (eyeball it in your palm) Salt and freshly ground pepper 2 tablespoons all-purpose flour 3/4 cup beer (one-half a 12-ounce bottle) 1 cup chicken broth One 8-ounce can tomato sauce 2 to 3 teaspoons hot sauce, such as Frank's RedHot 2 teaspoons Worcestershire sauce (eyeball it) 24 medium shrimp—peeled, deveined and tails removed, then chopped 1. Place the sausages in a large skillet and add 1/2 inch of water and 1 tablespoon of the oil, 1 turn of the pan. Bring the water to a boil over high heat. Reduce the heat to medium and cook off the liquid, 8 to 10 minutes. When the water has cooked off, the oil will begin to crisp the casings. Cook the sausages until browned all over, 2 minutes. 2. Heat another large skillet over medium to medium-high heat and add the remaining 1 tablespoon of oil, 1 turn of the pan, and the butter. When the butter melts into the oil, add the bay leaf, garlic, onion, celery and bell pepper. Season the veggies with the thyme, salt and lots of pepper. Cook until tender, 5 minutes. Add the flour to the skillet and cook for 2 minutes. 3. Whisk the beer into the pan and cook it off, about 1 minute. Whisk in the broth, tomato sauce, hot sauce and Worcestershire sauce and bring to a bubble. Reduce to a simmer. Add the shrimp and cook until pink, 2 to 3 minutes.

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