Recipe - Roasted Chicken Stuffed With Andouille And Corn Bread Puddin

12 ounce Bulk andouille; (1 One half cups)
2 tablespoon Minced shallots
1 tablespoon Minced garlic
1 cup Sweet corn
4 lg Eggs
4 cup Heavy cream
1 tablespoon Crystal hot sauce
1 tablespoon Worcestershire sauce
6 cup Day old bread cubes
Salt and pepper
2 Whole; (3pound) chickens
3 tablespoon Olive oil
One fourth cup Essence
1 cup Dark chicken reduction
2 tablespoon Chopped chives
2 tablespoon Brunoise red peppers
2 tablespoon Brunoise yellow peppers

ESSENCE OF EMERIL SHOW#EE2277

Preheat oven to 400 degrees F. Grease a 10 by 14inch baking pan.

For the pudding: In a hot sauce pan, render the andouille with the shallots
and garlic for 2 minutes. Add the corn and saute for 2 minutes. In a mixing
bowl, whisk the eggs, cream, Crystal and Worcestershire together. Stir in
the andouille mixture. Fold in the bread crumbs and season with salt and
pepper. Bake for 45 minutes and let cool for 30 minutes.

For the chicken: Rub each chicken with the olive oil. Season with Essence
inside and out. Stuff each chicken with the bread pudding. Tie the chicken
legs together with butchers twine to close the cavity. Roast for 1 hour or
until done. Remove the twine and mound the pudding in the center of the
plate. Carve the chicken in half and place on the pudding. Spoon the
reduction around the chicken. Garnish with chives and peppers.

Yield: 4 servings

Posted to recipeludigest by molony molony@scsn.net on Mar 14, 1998