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Cajun and Creole   -   Andouille Smoked Sausage Dressing   adapted from Prudhomme Family Cookbook

  • 5/8 Stick Margarine
  • 1 Quart Onions -- chopped
  • 2 Cups Celery
  • 2 Cups Bell Pepper -- chopped
  • 1 1/4 Pounds Andouille Sausage -- ground
  • 2 Ounces Unsalted Butter
  • 2 Tablespoons Garlic -- finely chopped
  • 2 Tablespoons Sweet Paprika
  • 1 Tablespoon Tabasco Sauce
  • 3/8 Teaspoon Salt
  • 2 Cups Chicken Stock
  • 2 1/2 Cups Fine Bread Crumbs
Directions in heavy six quart dutch oven, melt margarine until almost melted. Add half the onions, bell peppers and celery. saute until until well browned about 30 minutes. remove from heat momentarily, add andouille and return until meat is well browned 20 minutes. Stir in the butter. add remaining onions, peppers, celery, garlic, paprika, tabasco and salt. stir well. reduce heat to low. cook until last vegetable are tender but a little crisp 15 minutes. Stir in the stock and bring to boil over high heat, stirring occasionally. stir until water evaporates, 5 minutes. reduce heat to low, stir in bread crumbs, start with 4 cups and add more as necessary. Mixture should be moist but not runny. Transfer mixture to ungreased 15x11 baking pan. bake uncovered at 425 degree until mixture is well browned throughout, about 1 1/2 hours. stir occasionally. Serve as desired. refrigerate and cool if stuffing into a bird.
Serves 5
Time to Make 0:00

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