| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
Side dish, Stuffings |
1 |
Servings |
INGREDIENTS
| 1 |
tb |
Olive oil |
| 1/4 |
c |
Chopped yellow onions |
| 1/2 |
c |
Chopped andouille sausage -; (abt 2 oz) |
| 1/4 |
c |
Chopped green onions |
| 2 |
tb |
Chopped celery |
| 2 |
tb |
Chopped green bell peppers |
| 1 |
tb |
Finely-chopped fresh garlic |
| 1 |
c |
Coarsely-crumbled corn muffins; homemade, or purchased |
| 1/2 |
c |
Chicken stock |
| 1 |
ts |
Bayou Blast; see * Note |
|
|
Salt; to taste |
|
|
Freshly-ground black pepper; to taste |
INSTRUCTIONS
* Note: See the "Bayou Blast - {Emeril's Creole Seasoning}" recipe which is
included in this collection.
Heat oil in a large skillet over high heat. Add yellow onions and sausage
and saute 1 minute. Add green onions, celery, bell peppers and garlic and
stir-fry 1 minute. Stir in corn muffins, stock and Bayou Blast, season to
taste with salt and pepper and cook, stirring and shaking the skillet,
about 2 minutes. Remove from heat and serve with roast chicken, turkey or
pork.
Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD
NETWORK - (Show # EE-006 broadcast 11-17-1997) Downloaded from their
Web-Site - http://www.foodtv.com
Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com
~or- MAD-SQUAD@prodigy.net
11-18-1997
Recipe by: Emeril Lagasse
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