Creole Farfel Kugel

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.