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.
Yields
2 servings