Andouille Sauce, A Page Out Of Paul Prudhomme'S Book

• 1 pound andouille skin removed and crumbled or ground
• 1 red onion medium, chopped
• 4 stalks celery chopped
• 2 bell peppers medium, sliced, I like to do a combination of red, green and yellow
• 1/2 teaspoon beau monde seasoning
• 2 cups vegetable stock

1. In a large skillet, cook andouille on high for 2 minutes. Lower heat to medium and continue to cook until sausage begins to brown.
2. Stir frequently and scrape juiced from the bottom of the pan.
3. Add onions, celery and peppers. Continue to cook until vegetables are tender but still firm, about 7 minutes.
4. Return the heat to high, which will bring the oil to the bottom of the pan.
5. Add Beaumonde; cook until the mixture sticks, almost to the point of scorching, about 2 minutes. Stir and scrape the bottom of the pan constantly over this period.
6. Add stock and bring to a simmer. Reduce heat and continue simmering and stirring for another 5 minutes.

ground, red onion, stalks celery, bell peppers, monde seasoning, vegetable stock

Taken from www.yummly.com/recipe/Andouille-Sauce_-a-page-out-of-Paul-Prudhomme_s-book-1644372 (may not work)