Andouille Smoked Sausage Puff
|Unsalted butter||4 Tablespoon|
|Andouille smoked||12 Ounce|
|Chopped onion sausage/Kielbasa||1 Cup (16 tbs), cut into 1/4-inch rounds|
|Chopped celery||1⁄2 Cup (8 tbs)|
|Chopped green bell pepper||1⁄2 Cup (8 tbs)|
|Canned crushed tomatoes||1⁄4 Cup (4 tbs)|
|Milk||1⁄2 Cup (8 tbs)|
Preheat oven to 450°F.
In 12-inch ovenproof skillet over high heat, melt butter.
When it comes to a hard sizzle, add onion, celery and bell pepper; cook, stirring occasionally, about 1 minute.
Stir in Pork and Veal Magic and cook, stirring occasionally, about 4 minutes.
Stir in andouille and cook about 7 minutes or until vegetables and andouille are browned.
Stir in tomatoes and cook 1 1/2 minutes more.While andouille mixture is cooking, in large mixing bowl, whip eggs and milk until eggs are pale yellow and very frothy.
Stir beaten eggs into andouille mixture.
Let cook about 30 seconds, or until eggs begin to set.
As soon as there is a base of cooked egg on the bottom of skillet, using a spatula, pull eggs from outside of pan toward middle.
This gives the uncooked egg mixture a chance to cook.
Continue pulling cooked portion toward center of pan until eggs have been in skillet about 2 minutes.
Place skillet on bottom rack of oven and bake 8 minutes or until omelet is puffed and brown and center is set.