| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| French | Essnce11 | 2 | servings | |
INGREDIENTS
| 1 | lb | Andouille links; cut on the bias |
| Into 2" slices | ||
| 2 | tb | Flour |
| 2 | tb | Olive oil |
| 1 | md | Onion; cut 1" rings |
| 1 | Green pepper; cut 1" rings | |
| 1 | tb | Emeril's Essence; see * Note |
| 1 | c | Veal reduction |
| 3 | tb | Creole mustard |
| 2 | Six-inch French bread loafs; spilt in half | |
| 1 | c | Emeril's Slaw; see * Note |
| Zap Potato Chips | ||
| Omar Pies |
INSTRUCTIONS
* Note: See the "Emeril's Essence Information" and "Emeril's Slaw" recipes which are included in this collection. In a hot saute pan, sear the andouille for 1 minute on each side. Remove the sausage from the pan. Stir in the flour and oil. Cook for 2 minutes for a brown roux. Add the onions, peppers, and garlic. Cook for 2 to 3 minutes or until the vegetables start to wilt. Add the andouille. Stir in the veal reduction and Creole mustard. Bring the liquid up to a boil and reduce to a simmer. Simmer for 15 minutes or until the vegetables are wilted and the sauce is like a gravy. Season with salt and pepper. Divide the smothered andouille between the two split loaves. Mound each sandwich with Emeril's Slaw. Serve with Zaps and Omar Pies. This recipe yields 2 servings. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2358 broadcast 04-23-1998) 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 04-24-1998 Recipe by: Emeril Lagasse Converted by MM_Buster v2.0l.
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