Ingredients Jump to Instructions ↓

  1. 8 tablespoons unsalted butter

  2. 4 cups chopped onions

  3. 2 tablespoons sweet paprika

  4. 2 cups chopped celery

  5. 2 tablespoons minced garlic

  6. 2 cups chopped green bell peppers

  7. 1 tablespoon Bayou Blast

  8. 1/4 pounds andouille smoked sausage (preferred) or 3 cups ground smoked pure pork sausage such as Polish sausage

  9. 2 cups turkey, duck or chicken stock

  10. 1/2 cups very fine dry bread crumbs

Instructions Jump to Ingredients ↑

  1. Melt the margarine in a large skillet over high heat. 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. Add the andouille and cook until meat is browned, about 5 minutes, stirring frequently. Add the remaining 2 cups onions, 1 cup celery and 1 cup bell peppers, the butter, paprika, garlic and Magic Pepper Sauce, stirring well. Reduce heat to medium and cook about 3 minutes, stirring occasionally. 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. Remove from heat. Transfer mixture to an ungreased 8 x 8-inch baking dish; bake uncovered in a 425 oven until browned on top, about 45 minutes, stirring and scraping pan bottom well every 15 minutes.


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