Melange of Sausage and Potato Paupiette

Total Time:
1 hr 30 min
45 min
45 min

4 servings

  • 4 large pieces Parchment paper
  • 4 (4-ounce) links of andouille sausage
  • 4 (4-ounce) links of boudin sausage
  • 4 (4-ounce) links of chorizo sausage
  • 4 (4-ounce) links of lamb or rabbit sausage
  • 12 new potatoes, quartered and blanched
  • 12 cloves of garlic
  • 2 yellow onions, cut into 1-inch slices
  • 2 tablespoons chopped rosemary
  • 2 tablespoons chopped thyme
  • 1 tablespoons chopped parsley
  • Essence
  • 1 cup mushroom broth
  • Salt and black pepper
  • 2 tablespoons chopped parsley
  • Sprigs of fresh thyme
  • 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
  • Recipe courtesy Emeril Lagasse
  • 2 tablespoons olive oil
  • 2 tablespoons minced shallots
  • 1 tablespoon minced garlic
  • 2 cups sliced wild and exotic mushrooms (i.e., Chanterelles, Oysters, Shiitake, Lobster, Horn of Plenty, Trumpets, Bears Head, etc.)
  • Salt and pepper
  • 2 cups mushroom broth
  • Preheat the oven to 400 degrees. Fold each piece of parchment paper in half. Season with potatoes with salt and pepper. Place the sausage, potatoes, garlic cloves, and onion slices in the center of one half of the parchment. Sprinkle the herbs and Essence over the sausage and potatoes. Fold the other piece over the mixture and roll the edges of the parchment up forming a half-moon. Unwrap one edge of the paper and pour in 1/4 cup of the broth into each bag. Place in the oven and bake for 20 to 25 minutes. Remove from the oven.

Essence (Emeril's Creole Seasoning):
  • 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.

  • In a saute pan, heat the olive oil. When the oil is hot, saute the shallots and garlic for 1 minute. Add the mushrooms and saute for 2 to 3 minutes or until the mushrooms start to wilt. Season with salt and pepper. Stir in the mushroom broth and bring up to a boil. Remove from the heat. Place the bag on a platter. Using a knife open the top of the bag, exposing the sausage and potatoes. Spoon the mushroom jus over top. Garnish with parsley and fresh thyme sprigs. Yield: 2 cups

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