| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains |
|
Emlive01 |
6 |
servings |
INGREDIENTS
| 4 |
oz |
Tasso sausage; diced small pieces |
| 1/4 |
lb |
Chorizo sausage; halved lengthwise, |
|
|
And cut into 1/4" pieces |
| 1/4 |
lb |
Smoked sausage; halved lengthwise, |
|
|
And cut into 1/4" pieces |
| 1 |
c |
Chopped yellow onion |
| 1/2 |
ts |
Salt |
| 1/4 |
ts |
Cayenne pepper |
| 4 |
|
Garlic cloves |
| 4 |
|
Bay leaves |
| 5 |
|
Fresh thyme sprigs |
| 3 |
ts |
Finely-chopped parsley |
| 12 |
c |
Chicken stock |
| 1 |
lb |
Black-eyed peas |
| 1 |
tb |
Mincd garlic |
| 1/2 |
lb |
Medium shrimp; peeled, deviened, |
|
|
And chopped |
|
|
Emeril's Essence; see * Note |
| 1/2 |
lb |
Long-grain rice |
| 1/4 |
c |
Chopped green onions |
INSTRUCTIONS
* Note: See the "Emeril's Essence Information" recipe which is
included in this collection.
In a large pot over medium heat, add the olive oil. When the oil is
hot, add the tasso, chorizo and sausage, render for 5 minutes. Stir
in the onions, salt, cayenne, garlic, bay leaves, thyme and parsley.
Saute for 5 minutes, or until the onions are wilted. Stir in the
chicken stock, peas and garlic. Bring the liquid up to a simmer and
cook for 1 hour. Sprinkle the shrimp with Emeril's Essence to season.
Add the shrimp and rice to the mixture. Cook for an additional 30
minutes or until the peas and rice are tender. Stir in the green
onions. Serve warm. This recipe yields 6 to 8 servings.
Recipe Source: EMERIL LIVE with Emeril Lagasse From the TV FOOD
NETWORK - (Show # EM-1A83 broadcast 12-30-1997) 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
01-16-1998
Recipe by: Emeril Lagasse
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