Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     1/4           cup  margarine
  4               cups  onion
  2               cups  celery
  2               cups  green bell pepper
  1              pound  andouille
     1/4           cup  unsalted butter
  2        tablespoons  garlic
  2        tablespoons  tabasco sauce
  2               cups  chicken stock
  1                cup  fresh breadcrumbs

Preparation:

Heat margarine in a skillet, over a moderately-high flame add 2 cups onions and 1 cup each celery and bell peppers heat and stir until onions are browned, without burning add andouille, heat and stir for 5 minutes, until browned add remaining onions, celery, and bell peppers stir in butter, garlic, and tabasco reduce heat and stir for 3 minutes, over a medium flame stir in stock and simmer for 10 minutes stir in breadcrumbs-mix well spoon into a baking pan bake at 425 degrees for 15 minutes stir well and scrape pan bake at 425 degrees for 15 minutes stir well and scrape pan bake at 425 degrees for 15 minutes remove from oven serve hot

Nutritional Information:

274 Calories (kcal); 19g Total Fat; (61% calories from fat); 4g Protein; 23g Carbohydrate; 25mg Cholesterol; 1089mg Sodium