Date: Tue, 08 Feb 94 09:23:27 EST
From: Thomas P Collins (email@example.com)
2 or 3 potatoes, peeled and 1/4" diced
1 medium onion, chopped
1/2 cup green pepper, chopped
2 teaspoons (or more to taste) Creole seasoning mix
3 cloves garlic, minced
1/2 cup vegetable stock
I stole the idea and the basic technique for this from
Paul Prudhomme's _Fork in the Road_. Preheat a nonstick
skillet over high heat for three or four minutes. Add
potatoes, onion, green pepper and seasoning mix, stir and cook
for five minutes until vegetables start to brown. Pour in
stock and add garlic. Stir and clear bottom of skillet. Cook
until liquid evaporates, another eight to ten minutes. If
potatoes are not cooked enough, add stock a tablespoon at a
time and continue cooking.
From _Emeril's *New* New Orleans Cooking_.
Emeril's Creole Seasoning Mix
2 1/2 Tablespoons paprika 1 Tablespoon onion powder
2 Tablespoons salt 1 Tablespoon cayenne pepper
2 Tablespoons garlic powder 1 Tablespoon dried oregano
1 Tablespoon black pepper 1 Tablespoon dried thyme
Combine and store in an airtight jar or container.