Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      tablespoon    Olive oil
     1/4  cup           Chopped yellow onions
     1/2  cup           Chopped andouille sausage - (abt 2 oz)
     1/4  cup           Chopped green onions
   2      tablespoons   Chopped celery
   2      tablespoons   Chopped green bell peppers
   1      tablespoon    Finely-chopped fresh garlic
   1      cup           Coarsely-crumbled corn muffins -- homemade,
                        or purchased
     1/2  cup           Chicken stock
   1      teaspoon      Bayou Blast -- see * Note
                        Salt -- to taste
                        Freshly-ground black pepper -- to taste

Preparation:

* 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 Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-006 broadcast 11-17-1997) Formatted for MasterCook by Joe Comiskey, aka MR MAD - 11-18-199