Yield: 4 servings
| Measure | Ingredient |
|---|---|
| 1.00 tablespoon | olive oil |
| 1.00 pounds | boudin; cut into 4 |
| 1 | ; four-ounce links |
| 1.00 cup | julienned onions |
| 2.00 tablespoon | minced shallots |
| 1.00 tablespoon | minced garlic |
| 1 | salt; to taste |
| 1 | freshly-ground black pepper; to taste |
| 2.00 can | dixie beer |
| 1 | (or your favorite beer) |
| ¼ cup | creole mustard |
| 4.00 | bread croutons; cut into 3 by 1/2 |
| 1 | ; triangles, warmed |
| 2.00 tablespoon | chopped green onions |
| 2.00 tablespoon | brunoise red peppers |
| 2.00 tablespoon | brunoise yellow peppers |
In a saute pan, heat the olive oil. When the pan is smoking hot, add the boudin. Sear the links on both sides for 1 to 2 minutes. Add the onions shallots, and garlic. Saute the vegetables until lightly caramelized, about 2 to 3 minutes. Season with salt and pepper. Add the Dixie beer and Creole mustard. Bring up to a boil and reduce to a simmer. Cover the pan. Simmer for 15 minutes or until the mixture has reduced to a sauce consistency. Remove the croutons from the oven. To assemble, place the croutons in the center of the platter. Set the boudin directly on top of the croutons and spoon the sauce directly over the top. Garnish with green onion, red and yellow peppers. This recipe yields 4 servings.
Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2287 broadcast 02-24-1997) Downloaded from their Web-Site -
Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@...
03-09-1997
Recipe by: Emeril Lagasse
Converted by MM_Buster v2.0l.
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