Peppers With Andouille Cornbread Stuffing
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Essnce08 | 2 | Servings | |
INGREDIENTS
| 1 | T | Olive oil |
| 1/4 | c | Chopped onion |
| 4 | oz | Andouille sausage, chopped |
| 1/4 | c | Chopped green onion |
| 2 | T | Chopped celery |
| 2 | T | Chopped green bell pepper |
| 1 | T | 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 | 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 Converted by MM_Buster v2.0l.
A Message from our Provider:
“Conviction is not repentance; conviction leads to repentance. But you can be convicted without repentance. #Martyn Lloyd-Jones”
Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 140
Calories From Fat: 72
Total Fat: 8.1g
Cholesterol: 2.7mg
Sodium: 287.8mg
Potassium: 428.7mg
Carbohydrates: 14.1g
Fiber: 3.2g
Sugar: 5.8g
Protein: 4.2g