Creole Farfel Kugel

Total Time:
1 hr 5 min
Prep:
20 min
Cook:
45 min

Yield:
10 servings

Ingredients
  • 6 tablespoons chicken fat
  • 2 bell peppers, chopped
  • 5 green onions, chopped
  • 4 stalks celery, chopped
  • 4 cloves garlic, chopped
  • 1/2 cup chopped parsley
  • 1 16 -ounce box farfel
  • 2 eggs, lightly beaten
  • Pine nuts (optional)
  • 22 ounces chicken broth
  • Salt and pepper, to taste
  • 2 teaspoons Emeril's Original Essence, recipe follows
  • 1/4 cup sliced mushrooms
  • Essence (Emeril's Creole Seasoning):
  • 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 leaf oregano
  • 1 tablespoon dried thyme
Directions

Preheat the oven to 350 degrees F.

In a large skillet add chicken fat and saute bell peppers, green onions, celery, garlic, and parsley until softened, about 6 minutes. Add farfel and cook 2 to 3 minutes. Add eggs and cook 2 minutes. Add remaining ingredients and mix well. Bake in a greased 3-quart casserole for 30 to 45 minutes.

Essence (Emeril's Creole Seasoning):

Combine all ingredients thoroughly and store in an airtight jar or container.

Yield: about 2/3 cup

Recipe from New New Orleans Cooking, by Emeril Lagasse and Jessie Tirsch. Published by William and Morrow, 1993.


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