Title: Andouille and Corn Pudding
Categories: New Text Import
Yield: 4 Servings

	1 T	B olive oil
	1 l	b Andouille sausage, coarsely
:		chopped
	1 c	chopped onions
1	/2 c	chopped celery
	2 T	B minced garlic
	1 c	fresh sweet corn, -- about 2
:		ears
	5	eggs -- beaten
	1 c	heavy cream
	3 c	milk
:		Salt and cayenne pepper
:		Freshly ground black pepper
	8 c	white bread, -- 1-inch
:		cubes
	8 o	z grated white cheddar, --
:		about 2 cups
1	/2	chicken, (breast, thigh, and
:		leg attached) -- grilled
	2	chicken wings, marinated in
:		Crystal hot sa -- and
:		dredge
	1 c	dark chicken reduction, --
:		warm
1	/4 c	grated white cheddar cheese
	1 T	B chopped chives
	1 T	B 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

Date: Sat, 9 Nov 1996 14:18:58 -0500

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