| Rezept: |
Rezept drucken
|
ins Rezeptbuch legen
|
als email versenden
|
MealMaster - Ansicht
|
Rezept als PDF
|
Rezept benoten
|
Anmerkung schreiben
|
|
|
ACHTUNG: diese Ansicht ist noch experimentell, bei der Konvertierung in dieses Format können unter Umständen Textstellen verloren gegangen sein!
| 1 Esslöffel | olive oil |
| 1/4 Tasse | yellow onions chopped |
| 1/2 Tasse | Chopped andouille sausage -; (abt 2 oz) |
| 1/4 Tasse | green onions chopped |
| 2 Esslöffel | celery chopped |
| 2 Esslöffel | green bell peppers chopped |
| 1 Esslöffel | Finely-chopped fresh garlic |
| 1 Tasse | Coarsely-crumbled corn muffins; homemade, or purchased |
| 1/2 Tasse | chicken stock |
| 1 Teelöffel | Bayou Blast; see * Note |
| | salt |
| | black pepper freshly ground |
|
* 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
Web-Site - http://www. Foodtv. Com
Formatted for MasterCook by Joe Comiskey, aka Mr Mad - jpmd44a@prodigy. Com ~or- Mad-Squad@prodigy. Net
|
|
Anmerkungen zum Rezept:
keine |
