Creole Kugel

• 6 tablespoons chicken fat
• 2 bell peppers, chopped
• 5 green onions, chopped
• 4 stalks celery, chopped
• 4 garlic cloves, chopped
• 12 cup chopped parsley
• 1 (16 ounce) box farfel
• 2 eggs, lightly beaten
• pine nuts (optional)
• 22 ounces chicken broth
• salt and pepper, to taste
• 2 teaspoons emeril's original spice essence, recipe follows
• 14 cup sliced mushrooms
• spice essence, : (Emeril's Creole Seasoning)
• 2 12 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 leaves
• 1 tablespoon dried thyme

1. for kugel:.
2. Preheat the oven to 350 degrees F.
3. In a large skillet add chicken fat and saute bell peppers, green onions, celery, garlic,mushrooms, and parsley until softened, about 6 minutes.
4. Add farfel and cook 2 to 3 minutes.
5. Add eggs and cook 2 minutes.
6. Add remaining ingredients and mix well.
7. Bake in a greased 3-quart casserole for 30 to 45 minutes.
8. for essence:.
9. Combine all ingredients thoroughly and store in an airtight jar or container.
10. Yield: about 2/3 cup.

chicken fat, bell peppers, green onions, stalks celery, garlic, parsley, farfel, eggs, nuts, chicken broth, salt, mushrooms, spice, paprika, salt, garlic, black pepper, onion powder, cayenne pepper, oregano, thyme

Taken from www.food.com/recipe/creole-kugel-115149 (may not work)