Helen's Sausage Stuffed French Bread

Recipe courtesy Emeril Lagasse,

Show: Emeril LiveEpisode: Emeril's Potluck

Rated: 4 stars out of 5Rate itRead users' reviews (35)

RECIPE
COMMENTS & REVIEWS(35)

Cook Time:
1 hr 10 min
Level:
Easy
Yield:
12 to 16 servings

Times:

Prep: 20 min
Inactive Prep: --
Cook: 1 hr 10 min
Total:: 1 hr 30 min

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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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Comments & Reviews

recipe Helen's Sausage Stuffed French Bread
Kevin Plano, TX 05-10-2009
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Tasty!
Rated: 4 stars out of 5

Everyone enjoyed it and will make it again! As for the previous poster...you added 1/2 cup of the seasoning to the... mixture?!?!? No wonder it tasted bad! It only calls for 1 teaspoon...Read more
recipe Helen's Sausage Stuffed French Bread
kristine long beach, CA 03-09-2009
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Too salty and spicy with a bad taste.
Rated: 1 stars out of 5

The creole seasoning yielded 2/3 of a cup and I only added 1/2 cup to the recipe and it was still inedible. It was way... overseasoned and salty even as a dip instead of a meal.Read more
recipe Helen's Sausage Stuffed French Bread
mary iowa city, IA 12-15-2008
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Big hit
Rated: 5 stars out of 5

Made this for our family holiday party and everyone loved it. Also, it's very easy to make. I made the dip early in the... day, hollowed out the bread shortly before the guests arrived. Everyone wanted the recipe. Definitely a keeper.Read more
recipe Helen's Sausage Stuffed French Bread
debbie mims, FL 08-30-2008
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debbie d
Rated: 5 stars out of 5

Very simple recipe, taste out of this world!
recipe Helen's Sausage Stuffed French Bread
Ant East Brunswick, NJ 01-06-2008
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Ultimate in comfort food!
Rated: 5 stars out of 5

I made this for a party my husband and I attended. After adding the filling to the loaves, I replaced the tops before... wrapping in foil. I only baked them for 45 minutes because we were running late. The loaves went right from the oven to the car and were still hot when we arrived. It was the hit if the party! I received many requests for the recipe.Read more
recipe Helen's Sausage Stuffed French Bread
Tiffani Sanger, TX 12-31-2007
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Fabulous
Rated: 5 stars out of 5

I am always leery about making something for a group if it has even one or two bad reviews. In a word.. Fabulous! I let my... kids try it before I put them in the oven and they came down the stairs to see if there was any more! I put mine in 6 sub rolls because that is all the store had and am serving with chips, triscuits, and wheat thins. I'm sure it will be a hit!Read more