Andouille And Corn Pudding
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Dairy, Meats | Import, New, Text | 1 | Servings | |
INGREDIENTS
| 1 | T | Olive oil |
| 1 | lb | Andouille sausage, coarsely |
| chopped | ||
| 1 | c | Chopped onions |
| 1/2 | c | Chopped celery |
| 2 | T | Minced garlic |
| 1 | c | Fresh sweet corn, about 2 |
| ears | ||
| 5 | Eggs, beaten | |
| 1 | c | Heavy cream |
| 3 | c | Milk |
| Salt and cayenne pepper | ||
| Freshly ground black pepper | ||
| 8 | c | White bread, 1-inch cubes |
| 8 | oz | Grated white cheddar, about |
| 2 cups | ||
| 1/2 | Chicken, breast thigh and | |
| leg attached grilled | ||
| 2 | Chicken wings, marinated in | |
| Crystal hot sa and | ||
| dredge | ||
| 1 | c | Dark chicken reduction |
| warm | ||
| 1/4 | c | Grated white cheddar cheese |
| 1 | T | Chopped chives |
| 1 | T | Brunoise red peppers |
INSTRUCTIONS
Preheat the oven to 375 degrees. Preheat the grill. Preheat the fryer. Grease a 3 quart baking dish. In a saut_ 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 saut_ 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. Fry the chicken wings for about 3 minutes or until they float. Remove from the fryer and drain. Season the wings with 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. Yield: 8 servings Recipe By :ESSENCE OF EMERIL SHOW #EE2437 Posted to MC-Recipe Digest V1 #289 Date: Sat, 9 Nov 1996 14:18:58 -0500 From: Meg Antczak <meginny@frontiernet.net>
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Nutrition (calculated from recipe ingredients)
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Calories: 6594
Calories From Fat: 1511
Total Fat: 171.8g
Cholesterol: 1323.7mg
Sodium: 3179.3mg
Potassium: 6181.5mg
Carbohydrates: 1051.7g
Fiber: 70.5g
Sugar: 141.1g
Protein: 215.1g