Andouille Cornbread Stuffing
- 1 tb Olive oil
- 1/4 c Chopped yellow onions
- 1/2 c Chopped andouille sausage -;
- -(abt 2 oz)
- 1/4 c Chopped green onions
- 2 tb Chopped celery
- 2 tb Chopped green bell peppers
- 1 tb Finely-chopped fresh garlic
- 1 c Coarsely-crumbled corn
- -muffins; homemade, or
- -purchased
- 1/2 c Chicken stock
- 1 ts Bayou Blast; see * Note
- Salt; to taste
- Freshly-ground black pepper;
- -to taste
* Note: See the "Bayou Blast - {Emeril's Creole Seasoning}" recipe which is
included in this collection.
Heat oil in a large skillet over high heat. Add yellow onions and sausage
and saute 1 minute. Add green onions, celery, bell peppers and garlic and
stir-fry 1 minute. Stir in corn muffins, stock and Bayou Blast, season to
taste with salt and pepper and cook, stirring and shaking the skillet,
about 2 minutes. Remove from heat and serve with roast chicken, turkey or
pork.
Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD
NETWORK - (Show # EE-006 broadcast 11-17-1997) 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
11-18-1997
Recipe by: Emeril Lagasse
included in this collection.
Heat oil in a large skillet over high heat. Add yellow onions and sausage
and saute 1 minute. Add green onions, celery, bell peppers and garlic and
stir-fry 1 minute. Stir in corn muffins, stock and Bayou Blast, season to
taste with salt and pepper and cook, stirring and shaking the skillet,
about 2 minutes. Remove from heat and serve with roast chicken, turkey or
pork.
Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD
NETWORK - (Show # EE-006 broadcast 11-17-1997) 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
11-18-1997
Recipe by: Emeril Lagasse
