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Recipe Name: Andouille Cornbread Stuffing Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/22/2014
Base: Comments:
Course: Side Dish  
Difficulty:
Preparation Time:
Number of Servings: 1

Ingredients:
1 Tablespoon(s) Olive oil
1/4 Cup(s) Chopped yellow onions
1/2 Cup(s) Chopped andouille sausage -
abt 2 oz
1/4 Cup(s) Chopped green onions
2 Tablespoon(s) Chopped celery
2 Tablespoon(s) Chopped green bell peppers
1 Tablespoon(s) Finely-chopped fresh garlic
1 Cup(s) Coarsely-crumbled corn
muffins homemade or
purchased
1/2 Cup(s) Chicken stock
1 Teaspoon(s) Bayou Blast, see * Note
Salt, to taste
Freshly-ground black pepper
to taste
Directions:
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
- http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka
MR MAD - jpmd44a@prodigy.com ~or- MAD-SQUAD@prodigy.net 11-18-1997
Recipe by: Emeril Lagasse

Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 2581
Calories From Fat: 1816
Total Fat: 205.7g
Cholesterol: 217.7mg
Sodium: 1987.1mg
Potassium: 856.6mg
Carbohydrates: 154.9g
Fiber: 2g
Sugar: 3.3g
Protein: 34.4g


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