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Andouille Spoonbread Free Recipe


Andouille Spoonbread Ingredients


Andouille Spoonbread.jpg

  • 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



  • 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




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