Recipe courtesy of Emeril Lagasse
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Total:
1 hr 30 min
Prep:
1 hr 15 min
Cook:
15 min

Ingredients

  • 1 teaspoon vegetable oil
  • 1 pound ground Italian or any spicy pork sausage
  • 1 cup chopped onions
  • 1/2 cup chopped bell pepper
  • 1/2 cup chopped celery
  • Salt
  • Essence, recipe follows
  • Cayenne
  • Freshly ground black pepper
  • 1 tablespoon chopped garlic
  • 1 tablespoon flour
  • 1 cup water
  • 1/4 cup chopped green onions
  • 1 cup cooked long grain white rice
  • 4 ounces grated Maytag White Cheddar cheese
  • 1 recipe pastry, recipe follows
Pastry for Pork Pies:
  • 3 cups flour
  • 1 1/2 teaspoons salt
  • 3/4 teaspoon baking powder
  • 6 tablespoons solid vegetable shortening
  • 1 egg
  • 2/4 cup milk
  • Solid vegetable shortening for deep-frying
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

Heat the vegetable oil over medium-high heat in a large skillet and brown the sausage, 5 to 6 minutes. Add the onions, bell peppers, celery, salt, Essence, cayenne, and black pepper. Cook, stirring often, until the vegetables are wilted, 10 to 12 minutes. Add the garlic and cook for 2 to 3 minutes. Dissolve the flour in the water and add to the meat mixture. Stir until the mixture thickens slightly, about 3 minutes. Remove from the heat and add the green onions and rice. Mix well and let cool. Stir in the cheese.

Pastry for Pork Pies:

Sift the flour, salt, and baking powder into a mixing bowl. Cut in the shortening unit it resembles coarse meal. In a small bowl, beat the egg with the milk. Gradually add the egg mixture to the flour mixture, working it to make a thick dough. Divide the dough into 12 equal portions. On a lightly floured surface, roll the dough pieces into thin rounds, about 5 inches in diameter. Put about 1/4 cup of the mixture in the center of each round, fold over and crimp the edges with a fork. Heat the shortening a deep pot or an electric deep-fryer to 360 degrees F. Fry the pies, two to three at a time, until golden brown. Drain on paper towels and serve immediately.

Emeril's ESSENCE Creole Seasoning (also referred to as Bayou Blast):

Combine all ingredients thoroughly.

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