Helen's Sausage Stuffed French Bread

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  • Level: Easy
  • Total: 2 hr 7 min
  • Prep: 1 hr
  • Cook: 1 hr 7 min
  • Yield: 12 to 16 servings
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2 (15-inch-long) French baguettes

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 Emeril's Original Essence, recipe follows

Chopped fresh parsley leaves, for garnish

Corn or tortilla chips, for dipping, optional

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


  1. Preheat the oven to 350 degrees F.
  2. 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.
  3. 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.
  4. 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.
  5. 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
  1. Combine all ingredients thoroughly.