Andouille Sauce, a page out of Paul Prudhomme's book

Name: Andouille Sauce, a page out of Paul Prudhomme's book
Ingredients: 1 lb Andouille, skin removed and crumbled or ground; 1 medium red onion, chopped; 4 stalks of celery chopped; 2 medium bell peppers, sliced (I like to do a combination of red, green and yellow); 1/2 tsp Beau Monde Seasoning; 2 cups hot vegetable stock

JbyJulie Cecchini

Rich and hearty he uses it for Eggs Basin Street and Red Beans and Rice but to name a few. Don't stop there Prudhomme suggests mixing it with bread crumbs for a special stuffing. However you enjoy it, be sure to "Laissez les bons temps rouler!"

Instructions

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.

Andouille Sauce, a page out of Paul Prudhomme's book

Instructions

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