Andouille And Corn Pudding
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Andouille And Corn Pudding
  Corn    Pudding  
Last updated 6/12/2012 12:58:39 AM. Recipe ID 21457. Report a problem with this recipe.
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      Title: Andouille and corn pudding
 Categories: E.
      Yield: 4 Servings
 
      1 tb Olive oil
      1 lb Andouille sausage, coarsely
           Chopped
      1 c  Chopped onions
    1/2 c  Chopped celery
      2 tb 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 oz Grated white cheddar, about
      2    Cups
    1/2    Chicken, (breast, thigh, and
           Leg attached), grilled
      2    Chicken wings, marinated in
           Crystal hot sauce and
           Dredged in flour
      1 c  Dark chicken reduction,
           Warm
    1/4 c  Grated white cheddar cheese
      1 tb Chopped chives
      1 tb Brunoise red peppers
 
  Preheat the oven to 375 degrees. Preheat the grill. Preheat the fryer.
  Grease a 3 quart baking dish. In a sauté 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 sauté 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
  




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Recipe ID 21457 (Apr 03, 2005)

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