Andouille Spoonbread I

Courses: Side dish
Serves: 10 people

Recipe Ingredients

1 tablespoon		Vegetable oil
1 lb		Ground andouille or other pork sausage
1 cup		Finely-chopped onions
1/2 cup		Finely-chopped celery
1/2 cup		Seeded, finely-chopped green bell peppers
2 teaspoons		Salt
1/4 teaspoon		Cayenne
1 tablespoon		Chopped garlic
2 tablespoons		Finely-chopped fresh parsley leaves - plus
2 teaspoons		Finely-chopped fresh parsley leaves
1/4 cup		Chopped green onions, green parts only
1 teaspoon		Butter
4 teaspoons		Eggs - separated (large)
3 cups		Heavy cream
1 1/2 cups		Yellow cornmeal
1/2 cup		Freshly-grated Parmigiano-Reggiano cheese

Recipe Instructions

Preheat the oven to 350 degrees.

Heat the oil in a medium-size saute pan over medium-high heat. Add the sausage and cook for 3 minutes, stirring occasionally. Add the onions, celery, bell peppers, salt and cayenne and cook, stirring, until the vegetables are softened, about 5 minutes. Add the garlic and cook, stirring, for 1 minute. Remove from the heat and stir in 2 tablespoons of the parsley and green onions. Cool the mixture for 10 minutes.

Add the butter to a large cast-iron skillet. Place in the oven and melt the butter.

Whisk the egg yolks and cream together in a large mixing bowl. Add the cornmeal and whisk until the batter is smooth. Fold the sausage mixture into the batter. In another mixing bowl, whip the egg whites with an electric mixer until very stiff and peaks form, then fold into the sausage batter. Pour the batter into the skillet and sprinkle the top with 1/4 cup of the cheese. Bake until is sets, about 45 minutes. Remove from the oven and let stand for 5 minutes.

Spoon onto a serving plate and serve. Garnish with remaining cheese and parsley.

This recipe yields 10 servings.

Source:
EMERIL LIVE with Emeril Lagasse - From the TV FOOD NETWORK - (Show # EM-1C02)

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