Peppers with andouille cornbread stuffing
2 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1.00 | tablespoon | olive oil |
| ¼ | cup | chopped onion |
| 4.00 | ounce | andouille sausage; chopped |
| ¼ | cup | chopped green onion |
| 2.00 | tablespoon | chopped celery |
| 2.00 | tablespoon | chopped green bell pepper |
| 1.00 | tablespoon | minced garlic |
| 1.00 | cup | crumbled day old cornbread |
| ¾ | cup | chicken stock |
| 1 | bayou blast - {emerils creole seaso; ning}, see * | |
| 1 | salt; to taste | |
| 1 | freshly-ground black pepper; to taste | |
| 2.00 | medium | green bell peppers; tops removed, and |
| 1 | ; cavity cleaned out | |
Directions
* Note: See the "Bayou Blast - {Emerils Creole Seasoning}" recipe which is included in this collection.
Preheat oven to 350 degrees. In a large skillet heat oil over high heat. Add the onion and Andouille, and saute for 1 minute. Add the green onions, celery, chopped bell pepper, and garlic, cook 1 minute.
Then stir in the cornbread and stock, season with Bayou Blast, salt and pepper, and cook, stirring for 2 minutes. Fill the cavity of the whole peppers with the stuffing and place in a baking dish and bake for 25 minutes. This recipe yields 2 servings.
Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2228 broadcast 11-27-1996) Downloaded from their Web-Site -
Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@...
01-14-1997
Recipe by: Emeril Lagasse
Converted by MM_Buster v2.0l.
NYC Nutrilink: M0^00000,M0^00000,M0^00000,M0^00000,M0^00000 NYC Nutrilink: M0^00000,M0^00000,M0^00000,M0^00000,M0^00000 NYC Nutrilink: M0^00000,M0^00000,M0^00000,M0^00000