Andouille Sauce, a page out of Paul Prudhomme's book
By: Julie Cecchini
Published: Tuesday, January 28, 2014 - 8:48am

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

Preparation

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.

About

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!"