Cajun recipes

Andouille Cornbread Stuffing

Course : Cajun
Source: Emeril Lagasse
Serves: 1 1/2 cups

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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 / Directions:

* 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

Andouille Cornbread Stuffing

Ingredients:

Preparation / Directions:

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