Andouille Smoked Sausage Dressing

Total Time: 1 hr 15 mins Preparation Time: 20 mins Cook Time: 55 mins

Ingredients

• Servings: 4
• 4 tablespoons margarine
• 4 tablespoons unsalted butter
• 4 cups chopped onions, in all
• 2 tablespoons sweet paprika
• 2 cups chopped celery, in all
• 2 tablespoons minced garlic
• 2 cups chopped green bell peppers, in all
• 1 tablespoon chef paul purdhomme's magic pepper sauce (or substitute tabasco)
• 1 1/4 lbs smoked andouille sausages (preferred) or 1 1/4 lbs any other good pure smoked lamb sausage such as polish sausage, ground, to yield 3 cups (kielbasa)
• 2 cups basic chicken stock
• 1 1/2 cups very fine dry breadcrumbs (preferably french bread)

Recipe

• 1 melt the margarine in a large skillet over high heat.
• 2 add 2 cups of the onions, 1 cup of the celery and 1 cup of the bell peppers; saute until onions are dark brown but not burned, about 10 to 12 minutes, stirring occasionally.
• 3 add the andouille and cook until meat is browned, about 5 minutes, stirring frequently.
• 4 add the remaining 2 cups onions, 1 cup celery and 1 cup bell peppers, the butter, paprika, garlic and magic pepper sauce, stirring well.
• 5 reduce heat to medium and cook about 3 minutes, stirring occasionally.
• 6 stir in the stock and bring to a simmer; continue cooking until the oil rises to the top (until the water evaporates), about 10 minutes.
• 7 stir in the bread crumbs.
• 8 remove from heat.
• 9 transfer mixture to an ungreased 8x8-inch baking dish; bake uncovered in a 425 oven until browned on top, about 45 minutes, stirring and scraping pan bottom very well every 15 minutes.