Instructions: 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. Sauta 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 425F oven until browned on top, about 45 minutes, stirring and scraping pan bottom well every 15 minutes.

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