| 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
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