Andouille Sausage Dip - cooking recipe

Ingredients

3 (12 ounce) cans cream of mushroom soup
2 (1 lb) packages owen country sausage (sage)
1 bunch celery
1 bunch parsley
1 (16 ounce) package Velveeta cheese
5 medium onions
1 bunch green onion
5 lbs andouille sausages

Preparation

Chop onions and celery.
Chop andouille sausage into bite sized pieces and fry together with owen sausage.
Saute onions and celery in sausage grease until soft.
Melt cheese and cream of mushroom soup.
Chop green onions (just the green stem part) and parsley.
Mix everything together with green onions and parsley.
Serve warm with butter crackers.
This makes a large batch. Freeze unused portions in quart sized zipper bags for quick use later.