Helen's Sausage Stuffed French Bread (Emeril Lagasse) |
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Prep Time: 60 Minutes Cook Time: 67 Minutes |
Ready In: 127 Minutes Servings: 12 |
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Ingredients:
2 (15-inch-long) french baguettes |
1 pound bulk breakfast sausage |
2 tablespoons chopped jalapenos |
1 cup chopped green bell peppers |
1/4 cup chopped green onions (green and white parts) |
8 ounces cream cheese, at room temperature |
8 ounces sour cream |
8 ounces grated sharp cheddar |
1 teaspoon emeril's original essence, recipe follows |
chopped fresh parsley leaves, for garnish |
corn or tortilla chips, for dipping, optional |
2 1/2 tablespoons paprika |
2 tablespoons salt |
2 tablespoons garlic powder |
1 tablespoon black pepper |
1 tablespoon onion powder |
1 tablespoon cayenne pepper |
1 tablespoon dried oregano |
1 tablespoon dried thyme |
Directions:
1. Preheat the oven to 350 degrees F.
2. Using a serrated knife, trim the upper quarter off the length of the top of each loaf. Hollow out the center of the loaves, leaving a 1/2-inch-thick shell. Set aside.
3. Brown the sausage in a large skillet over medium-high heat for about 5 minutes, stirring to break up any clumps. Add the jalapenos, bell peppers, and green onions. Cook, stirring, until the vegetables are soft, 3 to 4 minutes. Add the cream cheese, sour cream, and Cheddar and stir until completely melted, about 2 minutes. Add the Essence and remove from the heat.
4. Fill the hollowed-out bread loaves with equal amounts of the sausage-cheese mixture and wrap each loaf in aluminum foil. Place the loaves on a baking sheet and bake for 1 hour. Remove from the oven, unwrap, and sprinkle with parsley.
5. Serve warm with chips for dipping, if desired, or cut the bread crosswise into 2-inch slices.
6. Emeril's ESSENCE Creole Seasoning (also referred to as Bayou Blast):
7. Combine all ingredients thoroughly.
8. Yield: 2/3 cup
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