Andouille and corn pudding

Yield: 4 servings

Measure Ingredient
1 tablespoon Olive oil
1 pounds Andouille sausage, coarsely
\N \N Chopped
1 cup Chopped onions
½ cup Chopped celery
2 tablespoons Minced garlic
1 cup Fresh sweet corn, about 2
\N \N Ears
5 \N Eggs beaten
1 cup Heavy cream
3 cups Milk
\N \N Salt and cayenne pepper
\N \N Freshly ground black pepper
8 cups White bread, 1-inch cubes
8 ounces Grated white cheddar, about
2 \N Cups
½ \N Chicken, (breast, thigh, and
\N \N Leg attached), grilled
2 \N Chicken wings, marinated in
\N \N Crystal hot sauce and
\N \N Dredged in flour
1 cup Dark chicken reduction,
\N \N Warm
¼ cup Grated white cheddar cheese
1 tablespoon Chopped chives
1 tablespoon Brunoise red peppers

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


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