Andouille Cornbread Stuffing

Categories: Side dish | Stuffings

Serves: 1 Servings

Ingredients:

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

Instructions:
* 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

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