ANDOUILLE CORN BREAD STUFFING

Ingredients

• 1 tablespoon olive oil
• 1/4 cup chopped onions
• 4 ounces (1/2 cup) chopped andouille sausage
• 1/4 cup chopped green onions
• 2 tablespoons chopped celery
• 2 tablespoons chopped green bell peppers
• 1 tablespoon minced garlic
• 1 teaspoon Emeril's Creole Seasoning
• 1/2 teaspoon salt
• 3 turns freshly ground black pepper
• 1 cup coarsely crumbled JalapeÒo Corn Muffins
• 1/2 cup Basic Chicken Stock

Instructions

Heat the oil in a large skillet over high heat. Add the onions and andouille and sautÈ for 1 minute. Add the green onions, celery, bell peppers, and garlic and stir-fry for 1 minute.
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Stir in the Creole Seasoning, salt, pepper, corn muffins, and stock and cook, stirring and shaking the skillet, for 2 minutes. Remove from the heat. Use immediately.
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Yield: 1 1/2 cups

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