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Recipe Name: Andouille And Corn Pudding Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/22/2014
Base: Comments:
Preparation Time:
Number of Servings: 1

1 Tablespoon(s) Olive oil
1 Pound(s) Andouille sausage, coarsely
1 Cup(s) Chopped onions
1/2 Cup(s) Chopped celery
2 Tablespoon(s) Minced garlic
1 Cup(s) Fresh sweet corn, about 2
5 Eggs, beaten
1 Cup(s) Heavy cream
3 Cup(s) Milk
Salt and cayenne pepper
Freshly ground black pepper
8 Cup(s) White bread, 1-inch cubes
8 Ounce(s) Grated white cheddar, about
2 cups
1/2 Chicken, breast thigh and
leg attached grilled
2 Chicken wings, marinated in
Crystal hot sa and
1 Cup(s) Dark chicken reduction
1/4 Cup(s) Grated white cheddar cheese
1 Tablespoon(s) Chopped chives
1 Tablespoon(s) Brunoise red peppers
Preheat the oven to 375 degrees. Preheat the grill. Preheat the fryer.
Grease a 3 quart baking dish. In a saut_ 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 saut_ 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. Fry the chicken wings for about 3 minutes or until they
float. Remove from the fryer and drain. Season the wings with 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. Yield: 8 servings
Recipe By :ESSENCE OF EMERIL SHOW #EE2437 Posted to MC-Recipe
Digest V1 #289 Date: Sat, 9 Nov 1996 14:18:58 -0500 From: Meg Antczak

Nutrition (calculated from recipe ingredients)
Calories: 6594
Calories From Fat: 1511
Total Fat: 171.8g
Cholesterol: 1323.7mg
Sodium: 3179.3mg
Potassium: 6181.5mg
Carbohydrates: 1051.7g
Fiber: 70.5g
Sugar: 141.1g
Protein: 215.1g

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