Heat the oil in a nonreactive saucepan over high heat. Add the andouille and sautČ, breaking up the sausage with the side of a spoon, for 1 minute. Add the tomatoes, green onions and onions, and garlic and stir-fry for 1 minute.
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Stir in the stock and deglaze the bottom of the pot. Add the cream, Creole Seasoning, and salt, and bring to a boil, stirring occasionally. Reduce the heat and simmer, stirring occasionally, for 12 minutes. Remove from the heat. Serve immediately or store, refrigerated, in an airtight container for up to 2 days. Reheat in a saucepan over low heat.
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Yield: 2 cups