Andouille Smoked Sausage Dressing

• 4 tablespoons margarine
• 4 tablespoons unsalted butter
• 4 cups chopped onions, in all
• 2 tablespoons sweet paprika
• 2 cups chopped celery, in all
• 2 tablespoons minced garlic
• 2 cups chopped green bell peppers, in all
• 1 tablespoon chef paul purdhomme's magic pepper sauce (or substitute Tabasco)
• 1 14 lbs smoked andouille sausages (preferred) or 1 14 lbs any other good pure smoked pork sausage such as Polish sausage, ground, to yield 3 cups (kielbasa)
• 2 cups basic chicken stock
• 1 12 cups very fine dry breadcrumbs (preferably French bread)

1. Melt the margarine in a large skillet over high heat.
2. Add 2 cups of the onions, 1 cup of the celery and 1 cup of the bell peppers; saute until onions are dark brown but not burned, about 10 to 12 minutes, stirring occasionally.
3. Add the andouille and cook until meat is browned, about 5 minutes, stirring frequently.
4. Add the remaining 2 cups onions, 1 cup celery and 1 cup bell peppers, the butter, paprika, garlic and Magic Pepper Sauce, stirring well.
5. Reduce heat to medium and cook about 3 minutes, stirring occasionally.
6. 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.
7. Stir in the bread crumbs.
8. Remove from heat.
9. Transfer mixture to an ungreased 8x8-inch baking dish; bake uncovered in a 425 oven until browned on top, about 45 minutes, stirring and scraping pan bottom very well every 15 minutes.

margarine, unsalted butter, onions, sweet paprika, celery, garlic, green bell peppers, chef paul, sausages, chicken, breadcrumbs

Taken from www.food.com/recipe/andouille-smoked-sausage-dressing-196896 (may not work)