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Recipe: Andouille Smoked Sausage Dressing
Similar Categories: Andouille, Smoked, Sausage, Dressing
4 tablespoons margarine
4 tablespoons unsalted butter
4 cups chopped onions
2 tablespoons sweet paprika
2 cups chopped celery
2 tablespoons minced garlic
2 cups chopped green bell peppers
1 tablespoon Chef Paul Prudhommeâ^À^Ùs Magic Pepper Sauce®
1¼ pounds andouille smoked sausage (preferred) or any other good smoked pure
pork sausage such as Polish sausage (Kielbasa), ground (3 cups) (see NOTE)
2 cups turkey, duck or chicken stock (recipe follows)
1½ cups very fine dry bread crumbs (preferably (see Note) French bread)
NOTE: If you are not using andouille, add approximately 2 tablespoons Chef
Paul Prudhommeâ^À^Ùs Meat Magic® to the meat for a fuller flavor. K-Paulâ^À^Ùs
Louisiana Kitchen Cajun Andouille Smoked Sausage is available through
800-457-2857.
Melt the margarine in a large skillet over 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 to 12 minutes, stirring occasionally.
Add the andouille and cook until meat is browned, about 5 minutes, stirring
frequently. peppers, the butter, paprika, garlic and Magic Pepper Sauce,
stirring well. Reduce heat to medium and cook about 3 minutes, stirring
occasionally. 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. Stir
in the bread crumbs. Remove from heat. Transfer mixture to an ungreased 8 x
8-inch baking dish; bake uncovered in a 425° oven until browned on top, about
45 minutes, stirring and scraping pan bottom well every 15 minutes. Makes
about 5 cups.
4 tablespoons unsalted butter
4 cups chopped onions
2 tablespoons sweet paprika
2 cups chopped celery
2 tablespoons minced garlic
2 cups chopped green bell peppers
1 tablespoon Chef Paul Prudhommeâ^À^Ùs Magic Pepper Sauce®
1¼ pounds andouille smoked sausage (preferred) or any other good smoked pure
pork sausage such as Polish sausage (Kielbasa), ground (3 cups) (see NOTE)
2 cups turkey, duck or chicken stock (recipe follows)
1½ cups very fine dry bread crumbs (preferably (see Note) French bread)
NOTE: If you are not using andouille, add approximately 2 tablespoons Chef
Paul Prudhommeâ^À^Ùs Meat Magic® to the meat for a fuller flavor. K-Paulâ^À^Ùs
Louisiana Kitchen Cajun Andouille Smoked Sausage is available through
800-457-2857.
Melt the margarine in a large skillet over 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 to 12 minutes, stirring occasionally.
Add the andouille and cook until meat is browned, about 5 minutes, stirring
frequently. peppers, the butter, paprika, garlic and Magic Pepper Sauce,
stirring well. Reduce heat to medium and cook about 3 minutes, stirring
occasionally. 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. Stir
in the bread crumbs. Remove from heat. Transfer mixture to an ungreased 8 x
8-inch baking dish; bake uncovered in a 425° oven until browned on top, about
45 minutes, stirring and scraping pan bottom well every 15 minutes. Makes
about 5 cups.
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