Andouille Spoonbread

Recipe Ingredients

1 lb	454g / 16oz	Andouille sausage - finely chopped
1 cup	62g / 2.2oz	Finely-chopped onions
1 tablespoon	15ml	Minced garlic
2 cups	474ml	Heavy cream
5		Eggs
1/2 cup	118ml	Milk
2 tablespoons	30ml	Crystal hot sauce
		Worcestershire sauce
1 cup	62g / 2.2oz	Cornmeal
1 teaspoon	5ml	Baking powder
		Salt - to taste
		Freshly-ground black pepper - to taste
		Garnish
2 tablespoons	30ml	Chopped green onions
1/4 cup	36g / 1.3oz	Grated Parmigiano-Reggiano cheese

Recipe Instructions

Preheat the oven 350 degrees. Grease a 13- by 9-inch rectangular baking dish.

In a saute pan, render the andouille for 2 to 3 minutes. Stir in the onions and garlic. Saute for 2 minutes, or until the onions wilt. Remove from the heat.

In mixing bowl, whisk the cream, eggs and milk together. Stir in the hot sauce and Worcestershire sauce. Combine cornmeal, baking powder and stir in andouille mixture. Season with salt and pepper. Pour into prepared pan and bake for 30 minutes or until the spoonbread is set. Spoon the spoonbread into a bowl. Garnish with green onions and grated cheese.

Source:
ESSENCE OF EMERIL with Emeril Lagasse - From the TV FOOD NETWORK - (Show # EE-2400 broadcast 08-30-1996) - Downloaded from their Web-Site - http://www.foodtv.com

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