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Mickey's andouille dip
Mickey LeMoine got this River Road recipe from his Dad's neighbors in Lutcher, the Zimmers.

1 large onion, chopped
1 bell pepper, chopped
1 stick butter
1 lb ground beef
1 lb andouille
1 lb velveeta cheese (Mexican mild)
1 can cream of mushroom soup (try using reduced sodium soup)

Saute onions and bell peppers in butter. Add ground beef and brown over medium heat. Drain off excess grease. Finely chop andouille (food processor works great for this) and add it to the pot. Stir well and add cream of mushroom. Once that is stirred in, stir in velveeta.

When the cheese is melted and incorporated, taste for seasoning. You may want to add a little Season-Um-Up.

Serve with tortilla chips.