Andouille Smoked Sausage Dressing

More from this source
Los Angeles Times


Add a comment


1/4 cup olive oil

4 cups chopped onions, divided

2 cups chopped celery, divided

2 cups chopped green bell peppers, divided

1 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, softened

2 tablespoons minced garlic

2 tablespoons Tabasco sauce, or to taste

2 cups chicken broth

1 1/2 cup very fine dry bread crumbs (preferably French bread)

You might also like

Sausage Potato Casserole
Kraft Foods
Red Rice
Kraft Foods
White Bean & Sausage Stew
Kraft Foods
Smoked Sausage And Vegetable Kabobs
Betty Crocker
Cannellini And Smoked Sausage Salad
Double Meat Dudewich
Betty Crocker
Wild Rice Salad With Miso Dressing
Sprouted Kitchen
Roasted Eggplant With Miso Lime Dressing
The Year In Food
Crunchy Chicken Tenders With Herb-Buttermilk Dr...
Whole Living
Farro With Roasted Vegetables And Roasted Tomat...
Pamela Salzman