Creole Farfel Kugel

• 6 tablespoons chicken fat
• 2 bell peppers, chopped
• 5 green onions, chopped
• 4 stalks celery, chopped
• 4 cloves garlic, chopped
• 1/2 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 Essence, recipe follows
• 1/4 cup sliced mushrooms
• 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 leaf oregano
• 1 tablespoon dried thyme

1. Preheat the oven to 350 degrees F.
2. In a large skillet add chicken fat and saute bell peppers, green onions, celery, garlic, and parsley until softened, about 6 minutes.
3. Add farfel and cook 2 to 3 minutes.
4. Add eggs and cook 2 minutes.
5. Add remaining ingredients and mix well.
6. Bake in a greased 3-quart casserole for 30 to 45 minutes.
7. Combine all ingredients thoroughly and store in an airtight jar or container.
8. Yield: about 2/3 cup
9. Recipe from New New Orleans Cooking, by Emeril Lagasse and Jessie Tirsch.
10. Published by William and Morrow, 1993.

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

Taken from www.foodnetwork.com/recipes/emeril-lagasse/creole-farfel-kugel-recipe.html (may not work)