This recipe makes about 5 cups or 6 servings.
Cooking times will vary depending on the type of pan used in the initial stages, Non-stick, cast iron, stainless steel.
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Step 1: Gather Your Ingredients - Prep
· 8 tablespoons of butter, in all
· 4 cups chopped onions, in all
· 2 cups chopped celery, in all
· 2 cups chopped green bell peppers, in all
· 1 ¼ pounds Andouille smoked sausage
· 2 tablespoons minced garlic
· 2 tablespoons Tabasco sauce
· 2 cups chicken stock
· 1 ½ cups very fine dry bread crumbs (preferably French bread)
Step 2: Cook
· Melt half the butter in a large skillet over med. high heat
· Add 2 cups of the onions, 1 cup of the celery and 1 cup of the bell peppers
· Sauté until onions are dark brown but not burned, about 10-12 minutes, stirring occasionally
Step 3: Cook
· Add the Andouille and cook about 5 minutes, stirring frequently to incorporate the ingredients
Step 4: Cook
· Add the remaining 2 cups onion, 1 cup celery and 1 cup bell peppers
· Add the remaining 4 tablespoons of butter, the garlic and Tabasco sauce, stirring well
· Reduce heat to medium and continue cooking for 5 minutes, stirring occasionally
Step 5: Cook
· 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
Step 6: Final Stages
· Stir in the breadcrumbs
· Remove from heat
Step 7: Final Stage
· Transfer mixture to an ungreased 9x13 baking dish; bake uncovered in a 425-degree oven until browned on top, about 45 minutes, stirring and scrapping pan bottom well every 15 minutes
Step 8: FIN!
This recipe is based on Paul Prudhomme’s Andouille Smoked Sausage Dressing.
This recipe can be used to stuff a bird or as a side dish. This cook prefers this as a very complimentary side dish.