White bean relish
2 Cups
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | tablespoon | Olive oil |
| 2 | ounces | Andouille sausage; diced |
| ¼ | cup | Green onions; chopped |
| ¼ | cup | Celery; chopped |
| 2 | tablespoons | Shallots; minced |
| 2 | teaspoons | Garlic; minced |
| 1 | cup | Cooked white navy beans |
| 2 | tablespoons | Italian plum tomatoes; peeled, seeded and chopped |
| 1 | teaspoon | Essence |
| Salt and pepper | ||
Directions
In a saute pan, heat the olive oil. When the pan is smoking hot, render the sausage for 1 minute. Add the onions, celery, red peppers, shallots and garlic for 1 minute. Season with Essence. Stir in the beans and tomatoes. Saute 1 minute and season with salt and pepper. Remove from the heat. Spoon the sauce onto the platter.
Mound the relish in the cneter of the sauce. Place prawns around the relish. Granish with fried spinach, cheese and peppers.
Source: Essence of Emeril, #EE2333, TVFN Formatted by Lisa Crawford, 5/27/96