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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By yvonnel30
Paterson, NJ
on January 25, 2010
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I made this for my family one night and they loved it. Instaed of breakfast sausage I used hot sage sausage. It is very good but also very rich. I will definitely make this one again.
By Rootsgal
Manchester, CT
on December 27, 2009
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My husband just adores this bread. I do not use the sour cream or the salt since the cheese has enough salt, and the cream cheese and cheddar makes this recipe rich enough. I also added baby spinach and then the grated cheese before I put the top of the bread on. It gives it a "healthy" touch, and you will not miss the salt at all. I just seasoned the sausage with black pepper, red pepper flakes and the thyme. The jalepeno pepper can be optional since the onions and red and green pepper are sauted in with the meat. The cream cheese really makes it amazingly cheesy. Wrap it tight in the tin foil and when you open it, voila' you have a great hit for any party or pot luck. It is a bit rich, but once in a while we all need to splurge a bit. I have made this so many times, I no longer need to look at the recipe! Thanks Emeril, another BAM recipe!
By klg0816_5652132
Gunter, TX
on May 10, 2009
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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...
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