Emeril's Breakfast Casserole

Breakfast Casserole

Recipe Courtesy of Emeril Lagasse

Ingredients

6 eggs

1 cup half and half

2 tablespoons green onions, chopped

Salt and pepper

Butter to grease pan

6 slices of Texas Toast (thick cut, crusty white bread)

1 pound spicy pork sausage, cooked and drained of fat

1 cup grated Cheddar cheese

Directions

In a small bowl, beat the eggs until they loosen up. Add the half and half, and the green onions. Mix well, highly season with salt and pepper and set aside.

Butter a 12 by 10-inch baking pan. Line the pan with the bread, cutting and rearranging, if needed. Sprinkle the bread with the cooked sausage and cheese. Pour the egg mixture over the entire pan. Cover and refrigerate overnight.

Preheat oven to 350 degrees. Cook covered for 25 to 30 minutes or until the egg mixture is set.

I doubled this recipe and used a 11x18” casserole dish.  It still took 6 slices of bread and it took about 50 minutes to cook.

Printed from FoodNetwork.com on Tue Nov 30 2010

© 2010 Television Food Network, G.P. All Rights Reserved

Emeril's Chicken, Andouille, and Shrimp Jambalaya

Emeril’s Chicken, Andouille, And Shrimp Jambalaya

3 tablespoons canola oil
1 (3-1/2 to 4 pound) chicken, cut into 8 pieces
1 1/2 teaspoons Creole Seasoning, plus more for seasoning chicken and shrimp
1 1/2 pounds andouille sausage, cut into 1/2 moons
2 large onions, finely chopped
4 medium ribs celery, finely chopped
1 green bell pepper, seeded and finely chopped
1 bunch scallions, tops separated from bottoms, both chopped
6 cloves garlic, pressed or minced
1/4 cup tomato paste
1 can (4 ounces) chopped green chiles, drained
1 teaspoon dried thyme, crumbled
2 bay leaves
1 teaspoon salt, or to taste
Generous amount of freshly ground black pepper, to taste
1/2 teaspoon Louisiana hot sauce, or to taste
5 cups chicken stock
1 1/2 cups chopped fresh tomatoes
3 cups long grain rice
1 pound small shrimp, peeled and deveined
1/2 cup chopped fresh parsley

In a very large, heavy Dutch oven or stovetop casserole, heat the oil over high heat. Season the chicken with the Creole Seasoning on all sides. Add the chicken pieces to the hot pan, in batches if necessary, and sauté until browned on all sides, 6 to 8 minutes. Transfer chicken pieces to a large bowl and set aside. Add the sausage to the drippings in the pan, reduce the heat to medium high, and sauté, stirring frequently, until sausage is browned on all sides, 4 to 5 minutes. Remove the sausage with a slotted spoon and transfer to the bowl with the chicken. Add the onions, celery, bell pepper, chopped scallion bottoms, and garlic and sauté over medium heat until vegetables are tender, about 5 minutes. Return the chicken and sausage to the pan, along with the 1 1/2 teaspoons Creole Seasoning, tomato paste, canned chiles, thyme, bay leaf, salt, pepper, crushed red pepper, hot sauce, stock and tomatoes and bring to a simmer, stirring well to mix. Cover pan, reduce heat to low, and cook for 45 minutes, or until the chicken is very tender and the broth has absorbed the flavors of the sausage and seasonings.

Increase the heat to high and add the rice and chopped green onion tops. Stir well and bring to a boil. Immediately reduce the heat to low and simmer, covered, for about 20 minutes, until the rice is cooked and has absorbed all the liquid.

Season the shrimp with Creole Seasoning. Remove the Dutch oven from the heat, taste, and adjust seasoning if necessary. Remove the bay leaves and gently stir in the seasoned shrimp and parsley. Let stand for 15 minutes, covered, before serving.


Yield: 8 to 10 servings

Emeril's Spaghetti

EMERIL’S SPAGHETTI SAUCE

I love this because it's so easy and it makes so much.

2 small onions, chopped

4 cloves garlic, minced

1 lb Italian sausage

2 lbs ground chuck

2 28 oz cans diced tomatoes

2 12 oz cans tomato paste

4 c water

¼ c sugar

1 T salt

1 T dried basil

2 t black pepper

1 t crushed red pepper

1.  Put onions, garlic, sausage, and chuck into a large pot.  Brown, breaking up meats

          into small pieces, then drain

2.  Add remaining ingredients, bring to a boil, then reduce heat and simmer

          approximately 2 hours

Makes 12 cups – can divide and freeze

Emeril’s Chili

EMERIL’S CHILI
INGREDIENTS
2 T veg oil
2 c chopped onions
Salt & cayenne pepper
¼ c tomato paste
2 lb stew meat or ground chuck
2 c beef stock
3 c crushed tomatoes
1 T chili powder
2 t ground cumin
1 t crushed red pepper
2 t dried oregano
2 T chopped garlic
1 c dark kidney beans
2 T all purpose flour
4 T water
1 ½ c grated cheddar cheese
Tortilla chips, optional
Sour cream
Jalapeno peppers
 
INSTRUCTIONS
1. Heat oil in a large saucepan. Add onions & sauté until soft. Season with salt & cayenne.
 
2. Stir in meat, brown, then drain and return to saucepan. Add chili powder through beans.

3. Bring to a boil, then reduce heat & simmer, uncovered, for 1 hour.

4. In a separate small bowl, mix flour & water together. Slowing stir into beef mixture and continue to cook for 30 minutes.

5. Add salt & cayenne to taste.

6. Spoon chili over chips, if desired, and garnish with cheese, sour cream, and jalapenos