Yield: 2 servings
|1.00 pounds||andouille links; cut on the bias|
|1 \N||into 2 slices|
|2.00 tablespoon||olive oil|
|1.00 medium||onion; cut 1 rings|
|1.00 \N||green pepper; cut 1 rings|
|1.00 tablespoon||emeril's essence; see * note|
|1.00 cup||veal reduction|
|3.00 tablespoon||creole mustard|
|2.00 \N||six-inch french bread loafs; spilt in half|
|1.00 cup||emeril's slaw; see * note|
|1 \N||zap potato chips|
|1 \N||omar pies|
* Note: See the "Emeril's Essence Information" and "Emeril's Slaw" recipes which are included in this collection.
In a hot saute pan, sear the andouille for 1 minute on each side.
Remove the sausage from the pan. Stir in the flour and oil. Cook for 2 minutes for a brown roux. Add the onions, peppers, and garlic. Cook for 2 to 3 minutes or until the vegetables start to wilt. Add the andouille. Stir in the veal reduction and Creole mustard. Bring the liquid up to a boil and reduce to a simmer. Simmer for 15 minutes or until the vegetables are wilted and the sauce is like a gravy. Season with salt and pepper. Divide the smothered andouille between the two split loaves. Mound each sandwich with Emeril's Slaw. Serve with Zaps and Omar Pies. This recipe yields 2 servings.
Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2358 broadcast 04-23-1998) Downloaded from their Web-Site -
Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@... -or- MAD-SQUAD@...
Recipe by: Emeril Lagasse
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