House of Blues Andouille Corn Pudding
- 1/2 cup olive oil
- 2 cups andouille sausage, diced 1/2-inch
- 1 cup onions, minced
- 1/2 cup celery, minced
- 2 Tbsp garlic, minced
- 1 cup frozen corn, thawed
- 1 Tbsp salt
- 2 Tbsp LA spice
- 6 eggs
- 1 quart heavy cream
- 16 cups jalapeño cornbread, 1-inch cubes
Heat pan, add oil and andouille and render fat. Add onions, celery, garlic, corn and seasonings and sweat vegetables. Remove from heat and let cool.
Whisk eggs and cream, add cooled andouille/vegetable mixture. Add diced cornbread to cream mixture allow to soak for 20 minutes.
Add mixture to 1/2 sheet hotel pan and cover with foil. Cook pudding for 40 to 50 minutes or until set.
Cut into 4 x 4-inch squares. Yield: 1 (2-inch) 1/2 sheet pan.Makes 4 Source:
Submitted by: Recipe Group Member
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