Serves: 8
Total Calories: 340

4 tablespoons oils
4 cups chopped onions
2 cups chopped celery
2 cups green bell peppers
1 1/4 pounds andouille
4 tablespoons butter
2 tablespoons sweet paprika
2 tablespoons garlic, minced
1 tablespoon Tabasco sauce
2 cups turkey, duck or chicken stock
6 tablespoons very fine dry French bread crumbs

Place the oil in a large skillet over high heat. Add 2 cups of the onions, 1 cup each of the celery and bell pepper. Sauté until the onions are dark brown but not burned, about 10-12 minutes, stirring occasionally. Add the andouille and cook until the meat is browned, about 5 minutes, stirring frequently. Add the remaining 2 cups onions, 1 cup celery and bell pepper, the butter, paprika, garlic and Tabasco, stirring well. Reduce heat to medium and cook about 3 minutes, stirring occasionally. 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.

Transfer mixture to an ungreased 8 x 8-inch baking dish bake uncovered in a 425°F oven until browned on top, about 45 minutes, stirring and scraping pan bottom well every 15 minutes.

Nutritional Facts:

Serves: 8
Total Calories: 340
Calories from Fat: 248

More Recipes from the Diabetic Cast Iron - Covered Wagon Cookin' Cookbook:
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BBQ Turkey
Cornbread Dressing
Dave's Famous Beer Can Chicken
Dave's Famous Beer Can Turkey
Emeril's Essence
Fish Taco Seasoning
Oyster Dressing
Sweet Potato Eggplant Gravy
Turducken*