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Ingredients
- 6 tablespoons chicken fat
- 2 bell peppers chopped
- 5 green onions chopped
- 4 celery stalks chopped
- 4 garlic cloves chopped
- 1/2 cup chopped parsley
- 1 box farfel - (16 oz)
- 2 eggs lightly beaten
- Pine nuts (optional)
- 22 ounces chicken broth
- Salt to taste
- Freshly-ground black pepper to taste
- 2 teaspoons Emerils Original Essence - see * Note
- 1/4 cup sliced mushrooms
Preparation
Step 1
* Note: See the "Bayou Blast - { Creole Seasoning}" recipe which is included in this collection.
Preheat the oven to 350 degrees.
In a large skillet add chicken fat and sauté bell peppers, green onions, celery, garlic, and parsley until softened, about 6 minutes. Add farfel and cook 2 to 3 minutes. Add eggs and cook 2 minutes. Add remaining ingredients and mix well.
Bake in a greased 3-quart casserole for 30 to 45 minutes.
This recipe yields 10 servings.