Roast Chicken, Caramelized Onions, Andouille-Corn Bread Pudd

Recipe Ingredients

		Creole seasoning - see * Note
1/2 cup	118ml	Vegetable oil
4		Half chickens - breast bone removed
3 tablespoons	45ml	Unsalted butter
3 cups	187g / 6.6oz	Julienned yellow onions
2 teaspoons	10ml	Salt
1/4 teaspoon	1.3ml	Cayenne pepper - plus
1/8 teaspoon	0.6ml	Cayenne pepper
12		Turns fresh-ground black pepper
1/2 lb	227g / 8oz	Ground andouille or other smoked sausage
1 tablespoon	15ml	Chopped garlic
1		Sweet corn ear - kernels removed
		From the cob
5		Eggs
2 cups	474ml	Heavy cream
1/4 teaspoon	1.3ml	Hot pepper sauce
1 teaspoon	5ml	Worcestershire sauce
4 cups	948ml	French Bread in 1" cubes
1/2 cup	73g / 2.6oz	Grated Parmigiano-Reggiano cheese
1		Southern Cooked Greens II - (see recipe)

Recipe Instructions

* Note: See the "Bayou Blast - {Emeril's Creole Seasoning}" recipe which is included in this collection.

Preheat the grill. Preheat the oven to 350 degrees.

In a small bowl, combine the Creole seasoning and the oil. Mix well. Smear the mixture evenly over each chicken. Place on the grill and cook for 3 to 4 minutes on each side. Remove and place on a parchment lined baking sheet. Set aside.

Grease a 2-quart glass rectangular pan with 1 tablespoon butter. In a large saute pan, over medium-high heat, melt the remaining 2 tablespoons butter, about 1 minute. Add the onions, 1 teaspoon salt, 1/4 teaspoon cayenne, and 12 turns black pepper and saute for 6 minutes. Add the sausage and continue to cook for 3 minutes. Add the garlic and corn. Continue to cook for 1 minute. Remove from the heat and cool.

In a mixing bowl, whisk the eggs for 30 seconds. Add the heavy cream, remaining 1 teaspoon salt, remaining 1/8 teaspoon cayenne pepper, hot pepper sauce, and Worcestershire sauce. Whisk the mixture until fully incorporated. Stir in the sauteed sausage mixture. Add the bread cubes and mix well.

Pour the filling into the prepared pan. Sprinkle the pudding with the grated cheese. Bake for 55 minutes. During the last 20 minutes of cooking, move the pudding down to the bottom rack and place the chicken on the middle rack. Roast the chicken for 20 minutes. Remove both from the oven and allow to rest for 5 minutes before serving.

To serve, spoon the pudding in the center of each plate. Place the greens next to the pudding. Lay the chicken directly on top of the pudding.

This recipe yields 4 servings.

Source:
EMERIL LIVE with Emeril Lagasse - (Show # EM-1C38) - from the TV FOOD - NETWORK

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