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    • Peppers with Andouille Cornbread Stuffing

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    CATEGORY CUISINE TAG YIELD
    Meats Essnce08 2 servings

    INGREDIENTS

    1 tb Olive oil
    1/4 c Chopped onion
    4 oz Andouille sausage; chopped
    1/4 c Chopped green onion
    2 tb Chopped celery
    2 tb Chopped green bell pepper
    1 tb Minced garlic
    1 c Crumbled day old cornbread
    3/4 c Chicken stock
    Bayou Blast – {Emerils Creole Seasoning}; see * Note
    Salt; to taste
    Freshly-ground black pepper; to taste
    2 md Green bell peppers; tops removed, and
    ; cavity cleaned out

    INSTRUCTIONS

    * Note: See the "Bayou Blast - {Emerils Creole Seasoning}" recipe which is
included in this collection.
Preheat oven to 350 degrees. In a large skillet heat oil over high heat.
Add the onion and Andouille, and saute for 1 minute. Add the green onions,
celery, chopped bell pepper, and garlic, cook 1 minute. Then stir in the
cornbread and stock, season with Bayou Blast, salt and pepper, and cook,
stirring for 2 minutes. Fill the cavity of the whole peppers with the
stuffing and place in a baking dish and bake for 25 minutes. This recipe
yields 2 servings.
Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD
NETWORK - (Show # EE-2228 broadcast 11-27-1996) Downloaded from their
Web-Site - http://www.foodtv.com
Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com
01-14-1997
Recipe by: Emeril Lagasse
Converted by MM_Buster v2.0l.

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