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A Thanksgiving Tribute

Boudin, Corn and Andouille Gravy


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)


· 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.