Helen's Sausage Stuffed French Bread
- Level: Easy
- Total: 2 hr 7 min
- Prep: 1 hr
- Cook: 1 hr 7 min
- Yield: 12 to 16 servings
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- Level: Easy
- Total: 2 hr 7 min
- Prep: 1 hr
- Cook: 1 hr 7 min
- Yield: 12 to 16 servings
Ingredients
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
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 a 1/2-inch-thick 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 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 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.
- 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
- Combine all ingredients thoroughly.
