| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood, Dairy |
|
Essnce03 |
1 |
servings |
INGREDIENTS
| 1/4 |
lb |
Crawfish tails |
| 1/2 |
c |
Grated cheddar cheese |
| 2 |
tb |
Cooked; crumbled andouille sausage |
| 1 |
tb |
Chopped green onion |
| 1 |
ts |
Bayou Blast; see * Note |
| 2 |
tb |
Butter |
| 2 |
sl |
White bread; 3/4" thick |
INSTRUCTIONS
* Note: See the "Bayou Blast - {Emeril's Creole Seasoning}" recipe
which is included in this collection.
Preheat griddle to medium-high. Combine crawfish, cheese, sausage,
green onion and Bayou Blast. Butter bread. Heap filling on unbuttered
side of one bread slice, then spread it out evenly to corners. Cover
with second bread slice, buttered-side up. Cook on griddle until
first side is golden-brown. Flip and cook until second side is
golden-brown and sandwich is hot all the way through. Remove and
slice it up. This recipe yields 1 serving.
Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD
NETWORK - (Show # EE-2137 broadcast 04-28-1997) 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
05-01-1997
Recipe by: Emeril Lagasse
Converted by MM_Buster v2.0l.
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