Water, Organic Wheat Flour, Organic Mozzarella Cheese (Organic Cultured Pasteurized Part Skim Milk, Salt, Microbial Enzymes), Organic Pastry Flour, Organic Uncured Pepperoni -LRB-[No Nitrates or Nitrites Added
Except For Naturally Occurring Nitrates in Sea Salt and Celery Juice Powder], Organic Pork, Organic Beef, Sea Salt, Organic Cane Sugar, Organic Spices, Organic Paprika, Celery Juice Powder, Organic Rosemary Extract, Organic Garlic Powder, Lactic Acid Starter Culture), Organic Tomato Paste, Organic Provolone Cheese (Organic Cultured Pasteurized Part Skim Milk, Salt, Enzymes), Organic
Cooked Italian Sausage (Organic Pork, Water, Organic Spices [Including Fennel], Salt, Organic Garlic Powder, Organic Sugar, Organic
Onion Powder), Organic Parmesan Cheese (Organic Pasteurized Milk, Cheese Cultures, Sea Salt, Vegetable Enzymes, Cellulose), Organic Palm Oil, Organic Yellow
Onions, Organic Corn Starch, Organic Dough Conditioner (Organic Wheat Flour, Natural Enzymes, Ascorbic Acid), Sea Salt, Yeast, Organic Olive Oil, Organic Cane Sugar, Organic Granulated Garlic, Organic Black Pepper, Organic Oregano, Organic Red Pepper Flakes, Organic Basil, Organic Paprika.
1 cup roux (recipe follows) 2 cups chopped
onions 1 cup chopped celery 1 cup chopped bell peppers 1 tablespoon minced garlic 3 bay leaves Pinch cayenne Emeril's Essence to taste (see recipe) 1 pound andouille sausage, cut into 1 - inch pieces Salt and pepper 6 cups venison stock (see recipe) 1 1/2 pounds bottom round cut of venison (or any cut,
except for the loin and rib area), cut into 1 - inch pieces 1/4 cup finely chopped parsley 1/2 cup chopped green
onions 3 cups
cooked white rice 2 tablespoons chopped green
onions