Andouille Cornbread Stuffing Recipe - Cooking Index
Andouille Cornbread Stuffing Recipe - Cooking Index
| 1 tablespoon | Olive oil | |
| 1/4 cup | Chopped yellow onions | |
| 1/2 cup | Chopped andouille sausage - (abt 2 oz) | |
| 1/4 cup | Chopped green onions | |
| 2 tablespoons | Chopped celery | |
| 2 tablespoons | Chopped green bell peppers | |
| 1 tablespoon | Finely-chopped fresh garlic | |
| 1 cup | Coarsely-crumbled corn muffins - homemade, | |
| Or purchased | ||
| 1/2 cup | Chicken stock | |
| 1 teaspoon | Bayou Blast - see * Note | |
| Salt - to taste | ||
| Freshly-ground black pepper - to taste |
* 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.
This recipe yields 1 1/2 cups of dressing.
Source:
ESSENCE OF EMERIL with Emeril Lagasse - From the TV FOOD NETWORK - (Show # EE-006 broadcast 11-17-1997) - Downloaded from their Web-Site - http://www.foodtv.com
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