• 4 tablespoons oil
• 4 cups chopped onions
• 2 cups chopped celery
• 2 cups chopped 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
• 1-1/2 cups 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"x8" 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.