Recipe - Andouille And Corn Pudding

1 tablespoon Olive oil
1 pound Andouille sausage, coarsely
chopped
1 cup Chopped onions
One half cup Chopped celery
2 tablespoon Minced garlic
1 cup Fresh sweet corn,; about 2
ears
5 Eggs; beaten
1 cup Heavy cream
3 cup Milk
Salt and cayenne pepper
Freshly ground black pepper
8 cup White bread,; 1inch cubes
8 ounce Grated white cheddar,; about
2 cups
One half Chicken, (breast, thigh, and
leg attached); grilled
2 Chicken wings, marinated in
Crystal hot sa; and dredge
1 cup Dark chicken reduction,;
warm
One fourth 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 saut_ 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 saut_ 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
Recipe By :ESSENCE OF EMERIL SHOW #EE2437

Posted to MCRecipe Digest V1 #289

Date: Sat, 9 Nov 1996 14:18:58 0500

From: Meg Antczak meginny@frontiernet.net