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This is my version of a dish first introduced
to me by Creole cook, Merlyene Herbert. She
and her husband, Sam, operate one of my favorite
places to eat, The Creole Lunch House in
Lafayette, LA. When I have guests in from
out of town, I always take them there. It's
a great place to introduce someone to Louisiana
soul food.
Ingredients:
1 lb. Bryan Pampered Sausage
1/2 lb. smoked sausage, sliced and quartered
1 cup cubed tasso
1 cup diced onion
1/2 cup diced bell pepper
1/2 cup diced celery
1/2 teaspoon Boo Boo's Cajun Shaker Creole
Seasoning
1 teaspoon Boo Boo's Flaming Boody
4 tablespoons flour
1 1/2 cups beef broth
1/4 cup cheddar cheese
2 tablespoons minced green onions
2 - 1-lb. French bread dough balls or frozen
bread dough
Directions:
1. Preheat oven to 325 degrees.
2. Heat saucepot over medium heat and add
Bryan Pampered Sausage and smoked sausage.
Cook until sausage starts to brown. Drain
grease from sausage mixture.
3. Add tasso, onion, bell pepper, celery,
Boo Boo's Cajun Shaker and Boo Boo's Flaming
Boody. Sauté for 10 minutes. Add flour and
continue to cook for 5 minutes, scraping
bottom of pan with spoon.
4. Add beef broth and cook for an additional
10 minutes until meat mixture is thick. Add
cheese and green onions and cook for 5 minutes.
5. Pour into bowl and allow to cool in refrigerator.
6. Place 2 - 1-lb. French bread dough balls
on floured surface and roll out to 1/2-inch
thick rectangles (about 4 x 8 inches).
7. Divide filling into four parts and spread
two strips of filling lengthwise onto each
rolled out bread dough, leaving space between
the two strips.
8. Fold about one inch of each end toward
center. Then roll dough, using the long side,
into a cylinder like a cigar. Seal ends with
a dab of water.
9. Bake for 40 minutes.
Yields two loaves.
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