Recipe: Andouille smoked sausage dressing

Andouille smoked sausage dressing
(Bob Chamberlin / Los Angeles Times)


Andouille smoked sausage dressingTotal time: 50 minutes, plus chilling timeServings: Makes about 6 cupsNote: Adapted from “Chef Paul Prudhomme’s Louisiana Kitchen.” 1/4 cup olive oil4 cups chopped onions, divided2 cups chopped celery, divided2 cups chopped green bell peppers, divided1 1/4 pound andouille smoked sausage (preferred) or any other good pure smoked pork sausage such as polish sausage (kielbasa), ground, to yield 3 cups 1/4 cup (1/2 stick) butter, softened2 tablespoons minced garlic2 tablespoons Tabasco sauce, or to taste2 cups chicken broth1 1/2 cup very fine dry bread crumbs (preferably French bread)1. In a large skillet, heat the oil over high heat. Stir in 2 cups onions and 1 cup each celery and bell peppers. Sauté the vegetables until caramelized, stirring frequently, about 10 to 12 minutes.2. Stir in the andouille and cook until the meat is browned, about 5 minutes, stirring frequently. Stir in the remaining 2 cups onions, 1 cup celery and 1 cup bell peppers, along with the butter, garlic and Tabasco. Reduce heat to medium and cook about 3 minutes, stirring occasionally to marry the flavors.3. 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. Stir in the bread crumbs and remove from heat.4. Place the dressing in a baking dish, cover and refrigerate until chilled before stuffing. (To bake the dressing on its own, place it in an ungreased 8-inch-square baking dish; bake uncovered in a 425-degree oven until browned on top, about 45 minutes, stirring and scraping the pan bottom very well every 15 minutes.)Each one-half cup dressing: 266 calories; 11 grams protein; 18 grams carbohydrates; 2 grams fiber; 18 grams fat; 7 grams saturated fat; 36 mg. cholesterol; 4 grams sugar; 558 mg. sodium.

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