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

Andouille Sauce, a page out of Paul Prudhomme's book
Looking for a hot and spicey option for a romantic meal?  Want a new addition for your game day spread? Or, are you ready to let the good times roll New Orleans Style?

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

This recipe is adapted from Paul Prudhomme's Louisiana Kitchen.  Rich and hearty he uses it for Eggs Basin Street and Red Beans and Rice but to name a few.  We like it with Pekarski's Smoked Andouille and find it a delicious accompaniment to clams or made into a one meal dish with quinoa and sprinkled with chevre.  Don't stop there Prudhomme suggests mixing it with bread crumbs for a special stuffing.  Feeling lazy?, mix it with shredded mozzarella and serve hot for a mouth watering dip.  However you enjoy it, be sure to "Laissez les bons temps rouler!"

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

Make ahead and keep it in the refrigerator for up to a week.  In the freezer it is good for 6 months.

  • 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

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

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.

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

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Photo Credit:  Julie Cecchini


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