Helen's Sausage Stuffed French Bread

Total Time:
1 hr 30 min
Prep:
20 min
Cook:
1 hr 10 min

Yield:
12 to 16 servings
Level:
Easy

CATEGORIES
Ingredients
  • 2 (15-inch) French breads
  • 1 pound bulk breakfast sausage
  • 2 tablespoons chopped jalapenos
  • 1 cup chopped green bell peppers
  • 1/4 cup chopped green onions (green and white parts)
  • 8 ounces cream cheese, at room temperature
  • 8 ounces sour cream
  • 8 ounces grated sharp Cheddar
  • 1 teaspoon Essence, recipe follows
  • Chopped fresh parsley leaves, for garnish
  • Corn or tortilla chips, for dipping, optional
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 about a 1/2-inch 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 cheese 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 in aluminum foil. Place 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):

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 oregano

1 tablespoon dried thyme

Combine all ingredients thoroughly.

Yield: 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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