Chef Paul Prudhomme's Louisiana Kitchen/Paul Prudhomme

Andouille Smoked Sausage Filling
Servings Prep. Time Cooking Time Calories % from Fat Fat Sodium Carbohydrates Protein Cholesterol
5 cups N/A N/A N/A N/A N/A N/A N/A N/A N/A


INGREDIENTS:
3/4 pound (3 sticks) unsalted butter 1 cup finely chopped onions 1/2 cup finely chopped celery
1 pound andouille smoked sausage (preferred) or any other good pure smoked pork sausage such as Polish sausage (kielbasa), diced into 1/4-inch pieces 3/4 cup all-purpose flour about 3-1/2 cups basic beef stock
2 teaspoons ground red pepper (preferably cayenne0 1 teaspoon dried thyme leaves



1 Melt the butter in a large skillet. Add the onions and celery. Saute over medium-high heat for about 2 minutes. Add the andouille and brown 5 minutes, stirring occasionally. Add the flour and stir, scraping the pan bottom well. Stir in enough stock to make a thick creamy mixture, then add the red pepper and thyme. Continue cooking, stirring constantly, until very thick, about 6 to 7 minutes. Cool in the refrigerator at least 10 minutes before using.

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