Receta Jack's Stuffed Quahogs

• 1/4 lb Andouille Sausage, diced in 1/4" cubes
• 1/2 c. Onion, finely diced
• 1/2 c. Celery, finely diced
• 1/2 c. Green Pepper, finely diced
• 1/2 c. Red Pepper, finely diced
• 5 lb Whole Quahogs (makes 2 c. minced, save shells)
• 1/2 tsp Red Pepper Flakes
• 1/2 tsp Sage
• 1/2 c. Shredded Mozzarella Cheese
• 1/2 tsp Salt
• 1 tsp Pepper
• 4 c. Rough Minced Corn Bread

Direcciones