| 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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