 |
Instructions |
 |
|
|
|
|
| |
1.
|
Melt the margarine in a large skillet over high heat. 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 10-12 minutes, stirring occasionally. Add the andouille and cook until meat is browned, about 5 minutes, stirring frequently.
|
|
| |
2.
|
Add the remaining 2 cups onions, 1 cup celery and 1 cup bell peppers, the butter, garlic and tabasco, stirring well. Reduce heat to medium and cook about 3 minutes, stirring occasionally.
|
|
| |
3.
|
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. Stir in the bread crumbs. Remove from heat.
|
|
| |
4.
|
Transfer mixture to an ungreased 8x8 inch baking dish; bake uncovered in a 425 degree oven until browned on top, about 45 minutes, stirring and scraping ban bottom very well every 15 minutes.
|
|
| |
|
|
|
|
|
