Andouille Spoonbread I

Recipe Ingredients

1 tablespoon	15ml	Vegetable oil
1 lb	454g / 16oz	Ground andouille or other pork sausage
1 cup	62g / 2.2oz	Finely-chopped onions
1/2 cup	55g / 1.9oz	Finely-chopped celery
1/2 cup	73g / 2.6oz	Seeded, finely-chopped green bell peppers
2 teaspoons	10ml	Salt
1/4 teaspoon	1.3ml	Cayenne
1 tablespoon	15ml	Chopped garlic
2 tablespoons	30ml	Finely-chopped fresh parsley leaves - plus
2 teaspoons	10ml	Finely-chopped fresh parsley leaves
1/4 cup	15g / 0.5oz	Chopped green onions, green parts only
1 teaspoon	5ml	Butter
4 teaspoons	20ml	Eggs - separated (large)
3 cups	711ml	Heavy cream
1 1/2 cups	93g / 3.3oz	Yellow cornmeal
1/2 cup	73g / 2.6oz	Freshly-grated Parmigiano-Reggiano cheese

Recipe Instructions

Preheat the oven to 350 degrees.

Heat the oil in a medium-size saute pan over medium-high 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 1/4 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.

Source:
EMERIL LIVE with Emeril Lagasse - From the TV FOOD NETWORK - (Show # EM-1C02)

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