Andouille spoonbread

Yield: 6 servings

Measure 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

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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