Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
1         T             unsalted butter
1/2       pound         andouille or good quality smoked sausage such as kielbasa
3/4       c.            chopped onion
1/2       c.            chopped leek (white part only), rinsed and drained
1                       carrot, chopped
4         c.            chicken broth
1/4       tsp           cayenne papper, or more to taste
1/2       c.            smooth peanut butter
3         T             fresh lemon juice
2         t.            unsulfured molasses
1/4       c.            chopped scallion
1/4       c.            chopped roasted peanuts.

Preparation:

Over moderate heat, melt butter in saucepan until the foam subsides, then saute the sausage until lightly browned, about 5-7 minutes. Add onion, leek and carrot and cook, covered, stirring occasionally for 5 minutes. Add broth and cayenne and simmer covered for 20 minutes. Strain mixture into a bowl, leaving vegetables and sausage in the sieve. In a food processor or blender, puree the sausage and vegetables with the peanut butter. With the motor running, add the strained liquid and puree until smooth. Return to sauce pan, straining again if desired. Stir in mollases and lemon juice and simmer for 5-7 minutes until slightly thickened. Add salt and freshly ground pepper to taste, and additional cayenne, if desired. Garnish with scallions and chopped peanuts.