Andouille Smoked Sausage in Red Gravy~Cajun

Andouille Smoked Sausage in Red Gravy
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6 Tablespoon Unsalted butter
1/2 Cup Chopped green peppers
1-1/2 Pound Andouille smoked sausage
[2-inch pieces]
1 Teaspoon Minced garlic
8 Teaspoon Tomato sauce
3 Cup Onions
1/4 Cup Chopped parsley
6 1/2 Cup Pork or beef stock
1 Cup Chopped green onion tops
1-1/2 Teaspoon Cayenne pepper
3 Teaspoon Cooked rice
3/4 Teaspoon Salt
1/2 Cup Chopped celery

Melt butter in Dutch oven. Add sausage, cover, and cook without stirring
about 7 minutes. Turn over and sprinkle 2 c. of onions on top. Cover and
cook another 7 minutes. Should be dark brown sediment on pan bottom. Add 3/4
c. of stock and scrape bottom.
Add pepper and salt, stirring, scraping, and turning. Cover and cook 2
minutes, scraping once. Add celery, green peppers and garlic. Cover and cook
3 minutes, scraping once. Add tomato sauce and cook uncovered 5 minutes,
scrapping occasionally.
Add 1/2 c. onions. Cook 8 minutes until large puddles of oil have broken out
and tomato mixture is thick. Stir only if sticking. Add parsley and 1/2 c.
of the green onions. Add 3-1/4 c. more stock and scrape. Cook 20 minutes
until liquid is thick dark red gravy. Stir occasionally.
Stir in remaining stock and onions. Bring to boil, reduce heat, and simmer,
stirring frequently, about 14 minutes, until gravy is noticeably thicker but
still juicy. Remove from heat and serve immediately.