Andouille Smoked Sausage Dressing Recipe

• 4 Tbsp. oil
• 4 c. minced onions
• 2 c. minced celery
• 2 c. minced green bell peppers
• 1 1/4 lb andouille
• 4 Tbsp. butter
• 2 Tbsp. sweet paprika
• 2 Tbsp. garlic chopped
• 1 Tbsp. Tabasco sauce
• 2 c. turkey duck or possibly chicken stock
• 1 1/2 c. very fine dry French bread crumbs

1. Place the oil in a large skillet over high heat.
2. Add in 2 c. of the onions, 1 c. each of the celery and bell pepper.
3. Sauta till the onions are dark brown but not burned, about 10-12 min, stirring occasionally.
4. Add in the andouille and cook till the meat is browned, about 5 min, stirring frequently.
5. Add in the remaining 2 c. onions, 1 c. celery and bell pepper, the butter, paprika, garlic and Tabasco, stirring well.
6. Reduce heat to medium and cook about 3 min, stirring occasionally.
7. Stir in the stock and bring to a simmer; continue cooking till the oil rises to the top (till the water evaporates), about 10 min.
8. Stir in the bread crumbs.
9. Remove from heat.
10. Transfer mix to an ungreased 8 x 8-inch baking dish; bake uncovered in a 425F oven till browned on top, about 45 min, stirring and scraping pan bottom well every 15 min.

oil, onions, celery, green bell peppers, andouille, butter, sweet paprika, garlic, tabasco sauce, turkey, bread crumbs

Taken from cookeatshare.com/recipes/andouille-smoked-sausage-dressing-65172 (may not work)