Recipe - Andouille Spoonbread

1 tablespoon Vegetable oil
1 pound Ground andouille or other
pork sausage
1 cup Finely chopped onions
One half cup Finely chopped celery
One half cup Seeded and finely chopped
green bell
; peppers
2 teaspoon Salt
One fourth teaspoon Cayenne
1 tablespoon Chopped garlic
2 tablespoon Plus 2 teaspoons finely
chopped fresh
; parsley leaves
One fourth cup Chopped green onions; green
parts only
1 teaspoon Butter
4 lg Eggs; separated
3 cup Heavy cream
1 One half cup Yellow cornmeal
One half cup Freshly grated
ParmigianoReggiano cheese

Preheat the oven to 350 degrees F.

Heat the oil in a mediumsize saute pan over mediumhigh heat. Add the
sausage and cook for 3 minutes, stirring occasionally.

Add the onions, celery, bell peppers, salt and cayenne and cook,
stirring, until the vegetables are softened, about 5 minutes.

Add the garlic and cook, stirring, for 1 minute. Remove from the heat
and stir in 2 tablespoons of the parsley and green onions. Cool the
mixture for 10 minutes.

Add the butter to a large cast iron skillet. Place in the oven and
melt the butter.

Whisk the egg yolks and cream together in a large mixing bowl. Add the
cornmeal and whisk until the batter is smooth.

Fold the sausage mixture into the batter.

In another mixing bowl, whip the egg whites with an electric mixer
until very stiff and peaks form, then fold into the sausage batter.

Pour the batter into the skillet and sprinkle the top with One fourth cup of
the cheese. Bake until is sets, about 45 minutes.

Remove from the oven and let stand for 5 minutes.

Spoon onto a serving plate and serve. Garnish with remaining cheese
and parsley.

Yield: 10