Title: Andouille and Corn Pudding
Categories: New, Text, Import
Yield: 1 Servings

1 tb Olive oil
1 lb Andouille sausage, coarsely
-chopped
1 c Chopped onions
1/2 c Chopped celery
2 tb 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 tb Chopped chives
1 tb Brunoise red peppers

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