Andouille And Corn Pudding

Recipe Ingredients

1 tablespoon	15ml	Olive oil
1 lb	454g / 16oz	Andouille Sausage - see * hints coarsely chopped
1 cup	62g / 2.2oz	Chopped onions
1/2 cup	55g / 1.9oz	Chopped celery
2 tablespoons	30ml	Minced garlic
1 cup	62g / 2.2oz	Fresh sweet corn - (abt 2 ears)
5		Eggs - beaten
1 cup	237ml	Heavy cream
3 cups	711ml	Milk
		Salt - to taste
		Cayenne pepper - to taste
		Freshly-ground black pepper - to taste
8 cups	1896ml	White bread in 1" cubes
8 oz	227g	Grated white cheddar - (abt 2 cups)
1/2		Chicken, (breast, thigh, leg attached) - grilled
2		Chicken wings - marinated in crystal hot sauce
		Flour - for dredging wings
		Emeril's Essence - see * hints
1 cup	62g / 2.2oz	Dark chicken reduction - warm
1/4 cup	36g / 1.3oz	Grated white cheddar cheese
1 tablespoon	15ml	Chopped chives
1 tablespoon	15ml	Brunoise red peppers

Recipe Instructions

Preheat the oven to 375 degrees. Preheat the grill. Preheat the fryer. Grease a 3-quart baking dish.

In a saute 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 saute 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. Dredge the marinated chicken wings in flour. Fry the chicken wings for about 3 minutes or until they float. Remove from the fryer and drain. Season the wings with Emeril's 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.

Hints

See the "Andouille Sausage" and "Emeril's Essence Information" recipes which are included in this collection.

Source:
ESSENCE OF EMERIL with Emeril Lagasse - From the TV FOOD NETWORK - (Show # EE-2437 broadcast 11-01-1996) - Downloaded from their Web-Site - http://www.foodtv.com

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