Andouille Sauce, A Page Out Of Paul Prudhomme'S Book

1. 1

   In a large skillet, cook andouille on high for 2 minutes. Lower heat to medium and continue to cook until sausage begins to brown.

2. 2

   Stir frequently and scrape juiced from the bottom of the pan.

3. 3

   Add onions, celery and peppers. Continue to cook until vegetables are tender but still firm, about 7 minutes.

4. 4

   Return the heat to high, which will bring the oil to the bottom of the pan.

5. 5

   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.

6. 6

   Add stock and bring to a simmer. Reduce heat and continue simmering and stirring for another 5 minutes.

* Per serving · 4 servings · Values may vary.

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