|Recipe Name:||Andouille Spoonbread||Submitted by:||Administrator|
|Number of Servings:||1|
1 Tablespoon(s) Vegetable oil
1 Pound(s) Ground andouille or other
1 Cup(s) Finely chopped onions
1/2 Cup(s) Finely chopped celery
1/2 Cup(s) Seeded and finely chopped
2 Teaspoon(s) Salt
1/4 Teaspoon(s) Cayenne
1 Tablespoon(s) Chopped garlic
2 Tablespoon(s) Plus 2 teaspoons finely
1/4 Cup(s) Chopped green onions, green
1 Teaspoon(s) Butter
4 EGGS, SEPARATED
3 Cup(s) Heavy cream
1 1/2 Cup(s) Yellow cornmeal
1/2 Cup(s) freshly grated
Preheat the oven to 350 degrees F. 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. Yield: 10 servings
Converted by MC_Buster. Recipe by: EMERIL LIVE SHOW #EMIC02 Converted
by MM_Buster v2.0l.
Nutrition (calculated from recipe ingredients)
Calories From Fat: 1986
Total Fat: 225.7g