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
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):
- 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
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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By evewinters_11631168
St Louis Park, MN
on March 18, 2013
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I love this recipe. It has become a Passover tradition. I use olive oil and sometimes substitute vegi broth for the chicken broth. It may need a little extra broth if it is going to sit for the seder.
By jfk65pgh_10325626
Amherst, NY
on May 05, 2008
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I was missing matzah this year due to the matzah shortage but found plenty of farfel! This recipe helped settle my carb craving. Even those that have never tried matzah farfel wanted the recipe. Unfortunately, I was not able to find chicken fat and had to substitute vegetable oil. Regardless, it turned out great! Thank you Emeril!!
By lisak76_5308900
North Massapequ...
on April 17, 2006
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This was so delicious and easy to make. This will definitely become a Passover tradition!!!
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