Ingredients: 4 Servings
1 Tbl Olive oil
1 Lb Andouille sausage, coarsely
Chopped
1 Cup onions, Chopped
1/2 Cup celery, Chopped
2 Tbl garlic, Minced
1 Cup Fresh sweet corn, about 2
Ears
5 Eggs, Beaten
1 Cup Heavy cream
3 Cup Milk
Salt and cayenne pepper
black pepper, Freshly Ground
8 Cup 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 Cup Dark chicken reduction
Warm
1/4 Cup white cheddar cheese, Grated
1 Tbl chives, Chopped
1 Tbl Brunoise red peppers
Method of Preparation: 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 ESSENCE OF EMERIL SHOW #EE2437
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