Andouille spoonbread
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1.00 | pounds | andouille sausage; finely chopped |
| 1.00 | cup | finely-chopped onions |
| 1.00 | tablespoon | minced garlic |
| 2.00 | cup | heavy cream |
| 5.00 | eggs | |
| ½ | cup | milk |
| 2.00 | tablespoon | crystal hot sauce |
| 1 | worcestershire sauce | |
| 1.00 | cup | cornmeal |
| 1.00 | teaspoon | baking powder |
| 1 | salt; to taste | |
| 1 | freshly-ground black pepper; to taste | |
| 1 | === garnish === | |
| 2.00 | tablespoon | chopped green onions |
| ¼ | cup | grated parmigiano-reggiano cheese |
Directions
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 -
Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@...
11-08-1996
Recipe by: Emeril Lagasse
Converted by MM_Buster v2.0l.
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