Yield: 1 servings
| Measure | Ingredient |
|---|---|
| 1.00 tablespoon | olive oil |
| ¼ cup | chopped yellow onions |
| ½ cup | chopped andouille sausage -; (abt 2 oz) |
| ¼ cup | chopped green onions |
| 2.00 tablespoon | chopped celery |
| 2.00 tablespoon | chopped green bell peppers |
| 1.00 tablespoon | finely-chopped fresh garlic |
| 1.00 cup | coarsely-crumbled corn muffins; homemade, |
| 1 \N | or purchased |
| ½ cup | chicken stock |
| 1.00 teaspoon | bayou blast; see * note |
| 1 \N | salt; to taste |
| 1 \N | 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. This recipe yields 1½ cups of dressing.
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 -
Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@... -or- MAD-SQUAD@...
11-18-1997
Recipe by: Emeril Lagasse
Converted by MM_Buster v2.0l.
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