Nola's Boudin With Smothered Onions

Recipe Ingredients

1 tablespoon	15ml	Olive oil
1 lb	454g / 16oz	Boudin - cut into 4 four-ounce links
1 cup	62g / 2.2oz	Julienned onions
2 tablespoons	30ml	Minced shallots
1 tablespoon	15ml	Minced garlic
		Salt - to taste
		Freshly-ground black pepper - to taste
2		Dixie Beer
		(or your favorite beer)
1/4 cup	59ml	Creole mustard
4		Bread croutons - cut into 3" by 1/2" triangles, warmed
2 tablespoons	30ml	Chopped green onions
2 tablespoons	30ml	Brunoise red peppers
2 tablespoons	30ml	Brunoise yellow peppers

Recipe Instructions

In a saute pan, heat the olive oil. When the pan is smoking hot, add the boudin. Sear the links on both sides for 1 to 2 minutes. Add the onions shallots, and garlic. Saute the vegetables until lightly caramelized, about 2 to 3 minutes. Season with salt and pepper. Add the Dixie beer and Creole mustard. Bring up to a boil and reduce to a simmer. Cover the pan. Simmer for 15 minutes or until the mixture has reduced to a sauce consistency.

Remove the croutons from the oven. To assemble, place the croutons in the center of the platter. Set the boudin directly on top of the croutons and spoon the sauce directly over the top. Garnish with green onion, red and yellow peppers.

This recipe yields 4 servings.

Source:
ESSENCE OF EMERIL with Emeril Lagasse - From the TV FOOD NETWORK - (Show # EE-2287 broadcast 02-24-1997) - Downloaded from their Web-Site - http://www.foodtv.com

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