Boudin, Corn and Andouille Gravy
Ingredients
3 links andouille sausage, small dice
6 ears yellow sweet corn, shucked, lightly grilled and kernels removed
3 links boudin sausage, cooked, removed from casing and lightly crumbled
3 yellow onions, small dice
3 garlic cloves, minced
1/2 gallon chicken stock
1 cup sherry wine
1/2 cup sherry vinegar
2 quarts heavy cream
1 quart whole milk
3 sprigs thyme, leaves removed and lightly chopped
1/2 bunch Italian flat-leaf parsley, washed and finely chopped
Salt and pepper to taste
Creole seasoning (optional)
Method
· Heat a large saucepot over medium-high heat. Add 2 tablespoons of olive oil and sauté andouille sausage for 3 minutes. Remove sausage and let drain.
· Next, add the onion and garlic and cook for 3 minutes, stirring frequently. The mixture should be translucent and not caramelized.
· Next, add the corn to the onion mixture and cook for 3 minutes.
· Add the sherry and sherry vinegar and reduce by half.
· Fold in the crumbled boudin and andouille sausage and mix gently until combined.
· Add chicken stock and cook over medium-high heat for 10 minutes.
· Add the heavy cream and milk and reduce heat to a steady simmer. Cook for approximately 15 minutes or until the mixture begins to thicken. Make sure to stir the gravy frequently during this time.
· Add thyme and parsley and season with salt and pepper to taste.
· You can also add some Creole seasoning to the gravy if you like more heat.
