Ingredients Jump to Instructions ↓

  1. Creole seasoning - seeNote

  2. 1/2 cup 118ml Vegetable oil

  3. 4 Half chickens - breast bone removed

  4. 3 tablespoons 45ml Unsalted butter

  5. 3 cups 187g / 6.6oz Julienned yellow onions

  6. 2 teaspoons 10ml Salt

  7. 1/4 teaspoon 1 1/3ml Cayenne pepper - plus

  8. 1/8 teaspoon 0.6ml Cayenne pepper

  9. 12 Turns fresh-ground black pepper

  10. 1/2 lb 227g / 8oz Ground andouille or other smoked sausage

  11. 1 tablespoon 15ml Chopped garlic

  12. 1 Sweet corn ear - kernels removed

  13. From the cob

  14. 5 Eggs

  15. 2 cups 474ml Heavy cream

  16. 1/4 teaspoon 1 1/3ml Hot pepper sauce

  17. 1 teaspoon 5ml Worcestershire sauce

  18. 4 cups 948ml French Bread in

  19. 1" cubes

  20. 1/2 cup 73g / 2.6oz Grated Parmigiano-Reggiano cheese

  21. 1 Southern Cooked Greens II - (see recipe)

Instructions Jump to Ingredients ↑

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

  2. Preheat the grill. Preheat the oven to 350 degrees.

  3. 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.

  4. 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.

  5. 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.

  6. 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.

  7. 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.

  8. This recipe yields 4 servings.


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