Title: Peppers with Andouille Cornbread Stuffing
Categories: Essnce08
Yield: 2 servings

1 tb Olive oil
1/4 c Chopped onion
4 oz Andouille sausage; chopped
1/4 c Chopped green onion
2 tb Chopped celery
2 tb Chopped green bell pepper
1 tb Minced garlic
1 c Crumbled day old cornbread
3/4 c Chicken stock
Bayou Blast - {Emerils
-Creole Seasoning}; see *
-Note
Salt; to taste
Freshly-ground black pepper;
-to taste
2 md Green bell peppers; tops
-removed, and
; cavity cleaned out

* 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.

Recipe 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

Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com

01-14-1997

Recipe by: Emeril Lagasse

Converted by MM_Buster v2.0l.