Roast Chicken, Caramelized Onions, Andouille-Corn Bread Pudd

* 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.