Name: Nola's Boudin with Smothered Onions
Ingredients: 1 tb Olive oil; 1 lb Boudin; cut into 4; ; four-ounce links; 1 c Julienned onions; 2 tb Minced shallots; 1 tb Minced garlic; Salt; to taste; Freshly-ground black pepper; to taste; 2 cn Dixie Beer; (or your favorite beer); 1/4 c Creole mustard; 4 Bread croutons; cut into 3" by 1/2"; ; triangles, warmed; 2 tb Chopped green onions; 2 tb Brunoise red peppers; 2 tb Brunoise yellow peppers

What are some characteristics of pride? Thinking more of myself than I do of God. Believing I am better than others. Not being willing to admit weaknesses. Being unteachable. Inability to delegate. Having a primary goal of serving myself. Wanting to lead to receive personal glory. Needing to always be honored and appreciated. Overconfidence. Unsubmissiveness. Worry. Unwillingness to be corrected. Not asking for help. Continually correcting others. Ignoring the spiritual disciplines of prayer, church and Bible. Feeling morally superior to others. Talking more than listening. Refusing to ask for forgiveness. Being overly sensitive.

Randy Smith

CATEGORY	CUISINE	TAG	YIELD
		Essnce08	4	servings

INGREDIENTS

1	tb	Olive oil
1	lb	Boudin; cut into 4
		; four-ounce links
1	c	Julienned onions
2	tb	Minced shallots
1	tb	Minced garlic
		Salt; to taste
		Freshly-ground black pepper; to taste
2	cn	Dixie Beer
		(or your favorite beer)
1/4	c	Creole mustard
4		Bread croutons; cut into 3" by 1/2"
		; triangles, warmed
2	tb	Chopped green onions
2	tb	Brunoise red peppers
2	tb	Brunoise yellow peppers

INSTRUCTIONS

In a saute pan, heat the olive oil. When the pan is smoking hot, add the
boudin. Sear the links on both sides for 1 to 2 minutes. Add the onions
shallots, and garlic. Saute the vegetables until lightly caramelized, about
2 to 3 minutes. Season with salt and pepper. Add the Dixie beer and Creole
mustard. Bring up to a boil and reduce to a simmer. Cover the pan. Simmer
for 15 minutes or until the mixture has reduced to a sauce consistency.
Remove the croutons from the oven. To assemble, place the croutons in the
center of the platter. Set the boudin directly on top of the croutons and
spoon the sauce directly over the top. Garnish with green onion, red and
yellow peppers. This recipe yields 4 servings.
Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD
NETWORK - (Show # EE-2287 broadcast 02-24-1997) Downloaded from their
Web-Site - http://www.foodtv.com
Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com
03-09-1997
Recipe by: Emeril Lagasse
Converted by MM_Buster v2.0l.

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