Andouille cornbread stuffing

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 or purchased
½ cup chicken stock
1.00 teaspoon bayou blast; see * note
1 salt; to taste
1 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

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