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.

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