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Andouille And Corn Pudding Recipe - Cooking Index

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Andouille And Corn Pudding

Type: Chicken, Meat, Poultry
Courses: Main Course
Serves: 8 people

Recipe Ingredients

1 tablespoon 15mlOlive oil
1 lb 454g / 16ozAndouille Sausage - see * hints coarsely chopped
1 cup 62g / 2.2ozChopped onions
1/2 cup 55g / 1.9ozChopped celery
2 tablespoons 30mlMinced garlic
1 cup 62g / 2.2ozFresh sweet corn - (abt 2 ears)
5   Eggs - beaten
1 cup 237mlHeavy cream
3 cups 711mlMilk
  Salt - to taste
  Cayenne pepper - to taste
  Freshly-ground black pepper - to taste
8 cups 1896mlWhite bread in 1" cubes
8 oz 227gGrated 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 / 2.2ozDark chicken reduction - warm
1/4 cup 36g / 1.3ozGrated white cheddar cheese
1 tablespoon 15mlChopped chives
1 tablespoon 15mlBrunoise 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.


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

ESSENCE OF EMERIL with Emeril Lagasse - From the TV FOOD NETWORK - (Show # EE-2437 broadcast 11-01-1996) - Downloaded from their Web-Site -


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