Yield: 2 servings
Measure | Ingredient |
---|---|
1.00 pounds | andouille links; cut on the bias |
1 \N | into 2 slices |
2.00 tablespoon | flour |
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@...
04-24-1998
Recipe by: Emeril Lagasse
Converted by MM_Buster v2.0l.
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