Ingredients

Ingredients

• 1 dozen large oysters, shucked and liquid reserved
• Essence, recipe follows
• 4 tablespoons vegetable oil
• 1/2 cup chopped onions
• 1/4 cup chopped bell peppers
• 1/4 cup chopped celery
• 1 tablespoon chopped garlic
• 1/4 cup chopped parsley

• 4 cups crumbled cornbread
• 2 cups chicken stock
• Salt and cayenne
• 4 double cut loin pork chops, bone in and about 14 ounces each
• 2 ounces ground andouille sausage or any other ground pork sausage
• Southern Cooked Greens, recipe follows
• 2 cups Hollandaise Sauce, recipe follows
• 2 tablespoons chopped green onions

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
• Combine all ingredients thoroughly.
• Yield: 2/3 cup

HOLLANDAISE SAUCE

• 4 egg yolks
• Juice from one lemon
• 1 tablespoon water

• 2 teaspoons prepared mustard
• 1 tablespoon chopped parsley
• 1/2 pound butter, melted and warm

Description

Cooking Channel Serves Up This Smoked Oyster Dressing Stuffed Pork Chops With Andouille Hollandaise And Smothered Greens Recipe Recipe From Emeril Lagasse Plus Many Other Recipes At CookingChannelTV.com.

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