Andouille Sausage Dressing
Makes about 12 cups
Find this recipe and more in Chef Paul Prudhomme's Always Cooking!.
6 tablespoons unsalted butter, in all
2½ pounds (ground - 8 cups) Chef Paul Prudhomme's Andouille Smoked Sausage (See Note)
5 cups chopped onions
3 cups chopped celery
2½ cups chopped green bell peppers
¼ cup minced garlic
7 tablespoons Chef Paul Prudhomme's Magic Pepper Sauce®
5 tablespoons Chef Paul Prudhomme's Meat Magic®
3 cups very fine dry breadcrumbs, unseasoned (preferably French bread)
how to prepare
Melt 1 tablespoon of the butter in a 5-quart pot over high heat. When the butter is melted, add the ground andouille. Cook, stirring and scraping the bottom frequently to prevent sticking, until the andouille is beginning to brown and the oil is beginning to render from the andouille, about 6 minutes. Add the onions and cook, stirring frequently, until the onions are translucent, but not brown, about 5 minutes. Add the celery, bell peppers and garlic. Continue to cook, stirring and scraping frequently, until the celery and bell peppers are faded in color, about 4 minutes. Add the Magic Pepper Sauce® and Meat Magic®. Stir and scrape until mixed in well and the brown crust on the bottom of the pot is dissolved. Remove the pot from the heat and add the remaining butter. Stir until the butter is melted. Fold in the half of the breadcrumbs, using a bottom to top folding motion. When mixed in well, fold in the remaining breadcrumbs. Continue to fold until the breadcrumbs are evenly moistened but still somewhat dry and cakey.
Remove from heat and spread on a sheet pan as thinly as possible. Refrigerate sheet pan in the coldest part of the refrigerator until dressing is very cold. (Note: The goal is to chill the dressing as quickly as possible. Spreading the dressing in a thin layer on a sheet pan allows it to cool very quickly. In our refrigerator, this took a little over 1 hour.)
NOTE: If you are not using Andouille, add 1 to 2 more tablespoons Chef Paul Prudhomme's Meat Magic® for a fuller flavor.