Italian Sausage Creole Recipe

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Italian Sausage Creole

Marilyn Ferenac


I first tasted this dish at a friends about 30yrs.ago. I liked it, but something just was a little off for me so I began to play with it and came up with a favorite. My whole family loves it, even the grandkids and friends. To me it's very tasty comfort food, and it reminds me of a deconstructed sausage sandwich at the fair, only instead of bread it's served over rice! Very colorful when plated too!

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25 Min


3 Hr


5 italian sausage, prefer dirusso medium heat, slice while frozen into about 1/4 inch slices
4 decent size green peppers ( 5 if small) cut into thin strips
3 large onions, or 4 medium, cut in half end to end then each half cut into between 1/8 and 1/4 inch thick strips
3 28oz can(s)
stewed tomatoes
4 Tbsp
basil, dried

Directions Step-By-Step

In large pot(preferably not non stick as it doesn't brown as well)like 6 quart,cook sausage over medium high heat stirring frequently just until browned.
Add onions and green pepper and stir. Reduce heat to low, cover and let cook until veggies are getting soft and somewhat limp, stirring about every 10 min. You will get alot of juices developing, this is a good thing!
Add your stewed tomato's and basil and stir. Bring to a slow boil, then reduce to simmer uncovered. Now just step back and let the magic happen! Let slowly simmer for about 1 1/2 to 2 hours stirring about every 20min. or so just to avoid scorching. Turn heat off and cover until ready to serve.
Serve over a long grain white rice ( please no instant) and enjoy!