Recipe courtesy of Emeril Lagasse
Helen's Sausage Stuffed French Bread
Getting reviews...
- Level: Easy
- Total: 2 hr 7 min
- Prep: 1 hr
- Cook: 1 hr 7 min
- Yield: 12 to 16 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 14 servings
- Calories
- 379
- Total Fat
- 24 g
- Saturated Fat
- 11 g
- Carbohydrates
- 28 g
- Dietary Fiber
- 2 g
- Sugar
- 4 g
- Protein
- 16 g
- Cholesterol
- 65 mg
- Sodium
- 672 mg
- Level: Easy
- Total: 2 hr 7 min
- Prep: 1 hr
- Cook: 1 hr 7 min
- Yield: 12 to 16 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 14 servings
- Calories
- 379
- Total Fat
- 24 g
- Saturated Fat
- 11 g
- Carbohydrates
- 28 g
- Dietary Fiber
- 2 g
- Sugar
- 4 g
- Protein
- 16 g
- Cholesterol
- 65 mg
- Sodium
- 672 mg
Ingredients
Emeril's ESSENCE Creole Seasoning (also referred to as Bayou Blast):
Directions
- Preheat the oven to 350 degrees F.
- 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.
- 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.
- 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.
- Serve warm with chips for dipping, if desired, or cut the bread crosswise into 2-inch slices.
Emeril's ESSENCE Creole Seasoning (also referred to as Bayou Blast):
Yield:
2/3 cup
- Combine all ingredients thoroughly.
