Andouille and corn pudding

4 servings

Ingredients

QuantityIngredient
1tablespoonOlive oil
1poundsAndouille sausage, coarsely
Chopped
1cupChopped onions
½cupChopped celery
2tablespoonsMinced garlic
1cupFresh sweet corn, about 2
Ears
5Eggs beaten
1cupHeavy cream
3cupsMilk
Salt and cayenne pepper
Freshly ground black pepper
8cupsWhite bread, 1-inch cubes
8ouncesGrated white cheddar, about
2Cups
½Chicken, (breast, thigh, and
Leg attached), grilled
2Chicken wings, marinated in
Crystal hot sauce and
Dredged in flour
1cupDark chicken reduction,
Warm
¼cupGrated white cheddar cheese
1tablespoonChopped chives
1tablespoonBrunoise red peppers

Directions

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

Grease a 3 quart baking dish. In a sauté 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 sauté 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

ESSENCE OF EMERIL SHOW #EE2437