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Andouille Smoked Sausage Dressing Recipe

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This recipe for Andouille Smoked Sausage Dressing, by , is from The Nelson-Angelo Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

David Angelo
Added: Saturday, November 15, 2008


4 T margarine
4 c chapped onions
2 c chopped celery
2 c chopped green bell pepper
1 1/4 lb andouille smoked sausage (preferred) or any other good smoked pure pork sausage, ground
4 T unsalted butter
2 T sweet paprika
2 T minced garlic
1 T Chef Pturkey, duck or aul Prudhomme's Magic Pepper Sauce
2 c turkey, duc, or chicken stock (recipe follows)
1 1/2 c very fine ddry bread crumbs (preferably French bread)

Melt the margarine in a large skillet over high heat. Add 2 c of the onions, 1 c of the celery and 1 c of the bell peppers; saute until onions are drned, about dark brown but not burned, about 10-12 minutes, stirring occasionally. Add the andouille and cook untilmeat is browned, about 5 minutes. stirring frequently. Add the remaining 2 c onions, 1 c celery and 1 c bell peppers, the butter, paprika, garlic and Magic Pepper sauce, stirring well. Reduce heat to medium and cook about 3 minutes, stirring occasionally. S




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