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Ингредиенты
- 4 Tbsp. oil
- 4 c. minced onions
- 2 c. minced celery
- 2 c. minced green bell peppers
- 1 1/4 lb andouille
- 4 Tbsp. butter
- 2 Tbsp. sweet paprika
- 2 Tbsp. garlic chopped
- 1 Tbsp. Tabasco sauce
- 2 c. turkey duck or possibly chicken stock
- 1 1/2 c. very fine dry French bread crumbs
Инструкции
- Place the oil in a large skillet over high heat. Add in 2 c. of the onions, 1 c. each of the celery and bell pepper. Sauta till the onions are dark brown but not burned, about 10-12 min, stirring occasionally. Add in the andouille and cook till the meat is browned, about 5 min, stirring frequently. Add in the remaining 2 c. onions, 1 c. celery and bell pepper, the butter, paprika, garlic and Tabasco, stirring well. Reduce heat to medium and cook about 3 min, stirring occasionally. Stir in the stock and bring to a simmer; continue cooking till the oil rises to the top (till the water evaporates), about 10 min. Stir in the bread crumbs. Remove from heat. Transfer mix to an ungreased 8 x 8-inch baking dish; bake uncovered in a 425F oven till browned on top, about 45 min, stirring and scraping pan bottom well every 15 min.
