Ingredients: 1 Servings
1.00 Tbl olive oil
0.25 Cup yellow onions, Chopped
0.50 Cup andouille sausage -, Chopped
- (abt 2 oz)
0.25 Cup green onions, Chopped
2.00 Tbl celery, Chopped
2.00 Tbl green bell peppers, Chopped
1.00 Tbl finely-chopped fresh garlic
1.00 Cup coarsely-crumbled corn
-muffins, homemade,
1 or purchased
0.50 Cup chicken stock
1.00 Tsp bayou blast, see * note
1 salt, to taste
1 freshly-ground black pepper
-, To Taste
Method of Preparation: * Note: See the "Bayou Blast - {Emerils 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. This recipe yields 1 1/2 cups of dressing. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-006 broadcast 11-17-1997) Downloaded from their Web-Site - Formatted for MasterCook by Joe Comiskey, aka MR MAD - -or- 11-18-1997 Recipe by: Emeril Lagasse Converted by MM_Buster v2.0l. NYC Nutrilink: M0^-------------------0,M0^-------------------0,M0^-------------------0,M0^-------------------0,M0^-------------------0 NYC Nutrilink: M0^-------------------0,M0^-------------------0,M0^-------------------0,M0^-------------------0,M0^-------------------0 NYC Nutrilink: M0^-------------------0,M0^-------------------0,M0^-------------------0
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