- 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.
- Source: Cooking Section, April 2003
- Dish Type: Entree