| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
|
Essnce01 |
6 |
servings |
INGREDIENTS
| 1 |
lb |
Andouille sausage; finely chopped |
| 1 |
c |
Finely-chopped onions |
| 1 |
tb |
Minced garlic |
| 2 |
c |
Heavy cream |
| 5 |
|
Eggs |
| 1/2 |
c |
Milk |
| 2 |
tb |
Crystal hot sauce |
|
|
Worcestershire sauce |
| 1 |
c |
Cornmeal |
| 1 |
ts |
Baking powder |
|
|
Salt; to taste |
|
|
Freshly-ground black pepper; to taste |
|
|
=== GARNISH === |
| 2 |
tb |
Chopped green onions |
| 1/4 |
c |
Grated Parmigiano-Reggiano cheese |
INSTRUCTIONS
Preheat the oven 350 degrees. Grease a 13- by 9-inch rectangular
baking dish. In a saute pan, render the andouille for 2 to 3 minutes.
Stir in the onions and garlic. Saute for 2 minutes, or until the
onions wilt. Remove from the heat. In mixing bowl, whisk the cream,
eggs and milk together. Stir in the hot sauce and Worcestershire
sauce. Combine cornmeal, baking powder and stir in andouille mixture.
Season with salt and pepper. Pour into prepared pan and bake for 30
minutes or until the spoonbread is set. Spoon the spoonbread into a
bowl. Garnish with green onions and grated cheese. This recipe yields
6 to 8 servings.
Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD
NETWORK - (Show # EE-2400 broadcast 08-30-1996) Downloaded from their
Web-Site - http://www.foodtv.com
Formatted for MasterCook by MR MAD, aka Joe Comiskey -
jpmd44a@prodigy.com
11-08-1996
Recipe by: Emeril Lagasse
Converted by MM_Buster v2.0l.
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