Andouille Sauce, a page out of Paul Prudhomme's book Recipe

Instructions

1
In a large skillet, cook andouille on high for 2 minutes. Lower heat to medium and continue to cook until sausage begins to brown.
2
Stir frequently and scrape juiced from the bottom of the pan.
3
Add onions, celery and peppers. Continue to cook until vegetables are tender but still firm, about 7 minutes.
4
Return the heat to high, which will bring the oil to the bottom of the pan.
5
Add Beaumonde; cook until the mixture sticks, almost to the point of scorching, about 2 minutes. Stir and scrape the bottom of the pan constantly over this period.
6
Add stock and bring to a simmer. Reduce heat and continue simmering and stirring for another 5 minutes.

1
In a large skillet, cook andouille on high for 2 minutes. Lower heat to medium and continue to cook until sausage begins to brown.
2
Stir frequently and scrape juiced from the bottom of the pan.
3
Add onions, celery and peppers. Continue to cook until vegetables are tender but still firm, about 7 minutes.
4
Return the heat to high, which will bring the oil to the bottom of the pan.
5
Add Beaumonde; cook until the mixture sticks, almost to the point of scorching, about 2 minutes. Stir and scrape the bottom of the pan constantly over this period.
6
Add stock and bring to a simmer. Reduce heat and continue simmering and stirring for another 5 minutes.