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


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


In a large skillet, cook andouille on high for 2 minutes. Lower heat to medium and continue to cook until sausage begins to brown.
Stir frequently and scrape juiced from the bottom of the pan.
Add onions, celery and peppers. Continue to cook until vegetables are tender but still firm, about 7 minutes.
Return the heat to high, which will bring the oil to the bottom of the pan.
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.
Add stock and bring to a simmer. Reduce heat and continue simmering and stirring for another 5 minutes.


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!"


Tuesday, January 28, 2014 - 8:48am


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