cateory: courses
Andouille Spoonbread
Reviews: 198
Ingredients:
- 1 Tablespoon Vegetable oil
- 1 Pound Ground andouille or other pork sausage
- 1 Cup Finely chopped onions
- 1/2 Cup Finely chopped celery
- 1/2 Cup Seeded and finely chopped green bell peppers
- 2 Teaspoon Salt
- 1/4 Teaspoon Cayenne
- 1 Tablespoon Chopped garlic
- 2 Tablespoon Plus 2 teaspoons finely chopped fresh parsley leaves
- 1/4 Cup Chopped green onions; green parts only
- 1 Teaspoon Butter
- 4 Large Eggs; separated
- 3 Cup Heavy cream
- 1−1/2 Cup Yellow cornmeal
- 1/2 Cup Freshly grated Parmigiano−Reggiano cheese
How to make
Andouille Spoonbread
Andouille Spoonbread
- Preheat the oven to 350 degrees F.
- 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.
- Yield: 10 servings
Comments for
Andouille Spoonbread
Andouille Spoonbread
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