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Andouille Cornbread Stuffing recipe
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To make Andouille Cornbread Stuffing you will need
Ingredients
| 1 | tablespoon | Olive oil | | 1/4 | cups | Chopped yellow onions | | 1/2 | cups | Chopped andouille sausage -; (abt 2 oz) | | 1/4 | cups | 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 | cups | Chicken stock | | 1 | teaspoon | Bayou Blast; see * Note | | | Salt; to taste | | | Freshly-ground black pepper; to taste |
Instructions
* 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.
Enjoy your Andouille Cornbread Stuffing
How much is in a cup?
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Sat 12 Jul 2008
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