Recipe - Andouille Cornbread Stuffing

1 tablespoon Olive oil
One fourth cup Chopped yellow onions
One half cup Chopped andouille sausage ;
(abt 2 oz)
One fourth cup Chopped green onions
2 tablespoon Chopped celery
2 tablespoon Chopped green bell peppers
1 tablespoon Finelychopped fresh garlic
1 cup Coarselycrumbled corn
muffins; homemade, or
purchased
One half cup Chicken stock
1 teaspoon Bayou Blast; see * Note
Salt; to taste
Freshlyground 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
stirfry 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 # EE006 broadcast 11171997) Downloaded from their
WebSite http://www.foodtv.com

Formatted for MasterCook by Joe Comiskey, aka MR MAD jpmd44a@prodigy.com
~or MADSQUAD@prodigy.net

11181997

Recipe by: Emeril Lagasse