Andouille & corn pudding

8 servings

Ingredients

Quantity Ingredient
1.00 tablespoon olive oil
1.00 pounds andouille sausage; see * note
1 ; coarsely chopped
1.00 cup chopped onions
½ cup chopped celery
2.00 tablespoon minced garlic
1.00 cup fresh sweet corn -; (abt 2 ears)
5.00 eggs; beaten
1.00 cup heavy cream
3.00 cup milk
1 salt; to taste
1 cayenne pepper; to taste
1 freshly-ground black pepper; to taste
8.00 cup white bread in 1 cubes
8.00 ounce grated white cheddar -; (abt 2 cups)
½ chicken; (breast, thigh, leg attac
2.00 chicken wings; marinated in
1 crystal hot sauce
1 flour; for dredging wings
1 emeril's essence; see * note
1.00 cup dark chicken reduction; warm
¼ cup grated white cheddar cheese
1.00 tablespoon chopped chives
1.00 tablespoon brunoise red peppers

Directions

* Note: See the "Andouille Sausage" and "Emeril's Essence Information" recipes which are included in this collection.

Preheat the oven to 375 degrees. Preheat the grill. Preheat the fryer.

Grease a 3-quart baking dish. In a saute pan, heat the olive oil.

When the oil is hot, add the Andouille and render for 3 to 4 minutes.

Add the onions and celery and continue to saute for 4 to 5 minutes, or until the vegetables are wilted. Add the garlic and corn and cook for 1 minute. Season the mixture with salt and pepper. Remove from the heat and set aside. In a mixing bowl, whisk the eggs, cream, and milk together. Season the mixture with salt, cayenne and black pepper. Fold the Andouille mixture, bread cubes and half of the cheese into the cream mixture, mix thoroughly. Cover the pudding and refrigerate for 30 minutes. Pour the mixture into the prepared pan.

Sprinkle the pudding with the remaining cheese. Bake for 45 minutes or until the pudding is set and golden brown. Remove from the oven and let stand for 5 minutes. Dredge the marinated chicken wings in flour. Fry the chicken wings for about 3 minutes or until they float.

Remove from the fryer and drain. Season the wings with Emeril's Essence. Mound the pudding in the center of the plate. Lay the grilled chicken aside the pudding. Spoon the sauce over the top.

Garnish with the chicken wings, grated cheese, chives, and peppers.

This recipe yields 8 servings.

Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2437 broadcast 11-01-1996) Downloaded from their Web-Site -

Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@...

12-14-1996

Recipe by: Emeril Lagasse

Converted by MM_Buster v2.0l.

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