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| Andouille Cornbread Stuffing Recipe |
Category: Other / Sides
Rating:
4.00
Servings: 1
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Ingredients
1 tablespoon olive oil
1/4 cup chopped yellow onions
1/2 cup chopped andouille sausage -; (abt 2 oz)
1/4 cup chopped green onions
2 tablespoon chopped celery
2 tablespoon chopped green bell peppers
1 tablespoon finely-chopped fresh garlic
1 cup coarsely-crumbled corn muffins; homemade, or purchased
1/2 cup chicken stock
1 teaspoon bayou blast; see * note
1 salt; to taste
1 freshly-ground black pepper; to taste
Cooking Directions:
* 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
stuffing,sides
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