Sausage Bread

• 1/4 teaspoon cayenne pepper
• 1 teaspoon paprika
• 1 teaspoon dried thyme
• 1 teaspoon salt, more to taste
• 1/2 teaspoon chili powder
• 1/4 teaspoon freshly ground black pepper
• Pinch ground white pepper
• 4 bay leaves
• 2 tablespoons vegetable oil
• 1 pound Cajun andouille sausage, cut into 1/4-inch dice
• 1 small onion, finely chopped
• 1 stalk celery, finely chopped
• 1 small bell pepper, finely chopped
• 1 medium jalapeno, finely chopped
• 4 medium Roma (plum) tomatoes, cut into 1/2-inch dice
• 1/2 teaspoon Worcestershire sauce
• 2 tablespoons all-purpose flour
• 1/2 cup finely sliced scallions
• 3 dashes (or to taste) Louisiana hot sauce
• 3 7 1/2 -ounce packages (10 biscuits each) buttermilk bake-and-serve biscuits, or other biscuit dough as desired

1. In a small bowl, combine cayenne pepper, paprika, thyme, 1 teaspoon salt, chili powder, black pepper, white pepper and bay leaves; set aside.
2. In a skillet over medium heat, heat oil and add sausage.
3. Saute 1 minute, add spice mixture and cook until lightly browned, about 2 more minutes.
4. Add onion, celery, bell pepper and jalapeno.
5. Saute until softened, about 5 minutes.
6. Add tomatoes and Worcestershire sauce and cook until liquid is almost evaporated, about 20 minutes.
7. Stir in flour, add 2 tablespoons water, and cook until thickened, 1 to 2 minutes.
8. Remove from heat and add scallions.
9. Season with hot sauce and (if desired) additional salt to taste.
10. To assemble: Preheat oven to 400 degrees.
11. Roll out a single biscuit into a 3-inch disk.
12. Holding disk in palm of your hand, place a heaping tablespoon of filling in center; lift edges to close dough around filling.
13. Seal dough by twisting it, and place it with seam (twisted) side down on an ungreased nonstick baking sheet.
14. Repeat to use all filling and all or most of the dough.
15. Bake until lightly browned, 10 to 20 minutes depending on type of dough used.

cayenne pepper, paprika, thyme, salt, chili powder, freshly ground black pepper, ground white pepper, bay leaves, vegetable oil, cajun andouille sausage, onion, celery, bell pepper, tomatoes, worcestershire sauce, flour, scallions, dashes, buttermilk bake

Taken from cooking.nytimes.com/recipes/1013988 (may not work)