Free Recipe Andouille Cornbread Stuffing
Recipe Type: Free Side Dish Recipes
Recipe Preparation: cook
Cooking Temperature:
Recipe Serves: 1
Ingredients for Andouille Cornbread Stuffing Recipe
1 tb Olive oil
1/4 c Chopped yellow onions
1/2 c Chopped andouille sausage -;
-(abt 2 oz)
1/4 c Chopped green onions
2 tb Chopped celery
2 tb Chopped green bell peppers
1 tb Finely-chopped fresh garlic
1 c Coarsely-crumbled corn
-muffins; homemade, or
-purchased
1/2 c Chicken stock
1 ts Bayou Blast; see * Note
Salt; to taste
Freshly-ground black pepper;
-to taste
Andouille Cornbread Stuffing 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) Downloaded from their Web-Site – Formatted for MasterCook by Joe Comiskey, aka MR MAD – jpmd44a@prodigy.com ~or- MAD-SQUAD@prodigy.net 11-18-1997 Recipe by: Emeril Lagasse
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