Andouille Smoked Sausage Dressing Recipe

Name: Andouille Smoked Sausage Dressing
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 tablespoons margarine; 4 tablespoons unsalted butter; 4 cups chopped onions, in all; 2 tablespoons sweet paprika; 2 cups chopped celery, in all; 2 tablespoons minced garlic; 2 cups chopped green bell peppers, in all; 1 tablespoon chef paul purdhomme's magic pepper sauce (or substitute Tabasco); 1 14 lbs smoked andouille sausages (preferred) or 1 14 lbs any other good pure smoked pork sausage such as Polish sausage, ground, to yield 3 cups (kielbasa); 2 cups basic chicken stock; 1 ½ cups very fine dry breadcrumbs (preferably French bread)

Servings: persons

4 tablespoons margarine
4 tablespoons unsalted butter
4 cups chopped onions, in all
2 tablespoons sweet paprika
2 cups chopped celery, in all
2 tablespoons minced garlic
2 cups chopped green bell peppers, in all
1 tablespoon chef paul purdhomme's magic pepper sauce (or substitute Tabasco)
1 14 lbs smoked andouille sausages (preferred) or 1 14 lbs any other good pure smoked pork sausage such as Polish sausage, ground, to yield 3 cups (kielbasa)
2 cups basic chicken stock
1 ½ cups very fine dry breadcrumbs (preferably French bread)

1
Melt the margarine in a large skillet over high heat.
2
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.
3
Add the andouille and cook until meat is browned, about 5 minutes, stirring frequently.
4
Add the remaining 2 cups onions, 1 cup celery and 1 cup bell peppers, the butter, paprika, garlic and Magic Pepper Sauce, stirring well.
5
Reduce heat to medium and cook about 3 minutes, stirring occasionally.
6
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.
7
Stir in the bread crumbs.
8
Remove from heat.
9
Transfer mixture to an ungreased 8x8-inch baking dish; bake uncovered in a 425 oven until browned on top, about 45 minutes, stirring and scraping pan bottom very well every 15 minutes.

678

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 4 tablespoons margarine, 4 tablespoons unsalted butter, 4 cups chopped onions, in all, 2 tablespoons sweet paprika, and more.

Yes, Andouille Smoked Sausage Dressing falls under the Meat & Poultry category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Andouille Smoked Sausage Dressing

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions