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Creole Stuffed Bread (meat And Sausage Version)

  • Yield: Two loaves


  • 1/2 pound ground beef
  • 1/2 pound ground pork
  • 1/2 pound andouille sausage, sliced and quartered
  • 1 cup cubed tasso
  • 1 cup diced onions
  • 1/2 cup diced bell peppers
  • 1/2 cup diced celery
  • 1/2 teaspoon Creole Seasoning*
  • 1 teaspoon hot sauce
  • 4 tablespoons all-purpose flour
  • 1 1/2 cups beef broth
  • 1/4 cup grated cheddar cheese
  • 2 tablespoons minced green onions
  • 2 one-pound French bread dough balls or frozen bread dough
  • *Creole Seasoning
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon dried oregano leaves
  • 1/2 teaspoon dried sweet basil
  • 1/4 teaspoon dried thyme leaves
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon white pepper
  • 1/4 teaspoon cayenne pepper
  • 1/4 teaspoon celery seed
  • 1 1/4 teaspoons sweet paprika


  • Preheat the oven to 325 degrees.
  • In a saucepan over medium heat combine the beef, pork and andouille sausage. Cook until the meat starts to brown. Drain the meat of excess grease.
  • Add the tasso, onions, bell peppers, celery, Creole Seasoning and hot sauce. Cook, stirring, for 10 minutes and then add the flour and continue to cook for 5 minutes, scraping the bottom of the pan with a spoon.
  • Add the beef broth and cook until the meat mixture thickens, about 10 minutes. Add the cheese and green onions and cook for 5 minutes.
  • Pour the mixture into a bowl and cool in the refrigerator.
  • Place 2 one-pound French bread dough balls on floured surface and roll out to 1/2-inch thick rectangles (about 4x8 inches).
  • Divide the filling into four parts and spread two strips of filling lengthwise onto each rolled-out piece of bread dough, leaving space between the two strips.
  • Fold about one inch of each end toward the center. Then roll the dough, using the long side, into a cylinder like a cigar. Seal the ends with a dab of water.
  • Bake for 40 minutes and enjoy with a glass of spicy Zinfandel.

Recipe Details