Peppers With Andouille Cornbread Stuffing

Recipe Ingredients

1 tablespoon	15ml	Olive oil
1/4 cup	15g / 0.5oz	Chopped onion
4 oz	113g	Andouille sausage - chopped
1/4 cup	15g / 0.5oz	Chopped green onion
2 tablespoons	30ml	Chopped celery
2 tablespoons	30ml	Chopped green bell pepper
1 tablespoon	15ml	Minced garlic
1 cup	62g / 2.2oz	Crumbled day old cornbread
3/4 cup	177ml	Chicken stock
		Bayou Blast - {Emerils Creole Seasoning} - see * Note
		Salt - to taste
		Freshly-ground black pepper - to taste
2		Green bell peppers - tops removed, and (medium) cavity cleaned out

Recipe Instructions

* Note: See the "Bayou Blast - {Emerils Creole Seasoning}" recipe which is included in this collection.

Preheat oven to 350 degrees.

In a large skillet heat oil over high heat. Add the onion and Andouille, and saute for 1 minute. Add the green onions, celery, chopped bell pepper, and garlic, cook 1 minute. Then stir in the cornbread and stock, season with Bayou Blast, salt and pepper, and cook, stirring for 2 minutes.

Fill the cavity of the whole peppers with the stuffing and place in a baking dish and bake for 25 minutes.

This recipe yields 2 servings.

Source:
ESSENCE OF EMERIL with Emeril Lagasse - From the TV FOOD NETWORK - (Show # EE-2228 broadcast 11-27-1996) - Downloaded from their Web-Site - http://www.foodtv.com

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