Andouille Cornbread Stuffing

Grrrrrgh!
Course : Cajun
From: HungryMonster.com
Serves: 1 1/2 cups
 

Ingredients:

1 teaspoon Freshly-ground black pepper -- to taste
1 teaspoon salt -- to taste
1 teaspoon Bayou Blast -- see * Note
1/2 cup Chicken stock
1 cup Coarsely-crumbled corn muffins -- homemade,or purchased
1 tablespoon Finely-chopped fresh garlic
2 tablespoons Chopped green bell peppers
2 tablespoons Chopped celery
1/4 cup Chopped green onions
1/2 cup Chopped andouille sausage - (abt 2 oz)
1/4 cup Chopped yellow onions
1 tablespoon Olive oil
 

Preparation:

* Note: See the "Bayou Blast - {Emeril's Creole Seasoning}" recipe which is included in this collection. Heat oil in a large skillet over high heat. Add yellow onions and sausage and saute 1 minute. Add green onions, celery, bell peppers and garlic and stir-fry 1 minute. Stir in corn muffins, stock and Bayou Blast, season to taste with salt and pepper and cook, stirring and shaking the skillet, about 2 minutes. Remove from heat and serve with roast chicken, turkey or pork. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-006 broadcast 11-17-1997) Formatted for MasterCook by Joe Comiskey, aka MR MAD - 11-18-199