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Name: Andouille Spoonbread
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 6
Cuisine: American
Ingredients: Worcestershire Sauce; 2 c Heavy cream; 1 tb Garlic minced; 5 Eggs; 1/2 c milk; 1 c Finely-chopped onions; 2 tb Green Onions chopped; 1 ts Baking Powder; 2 tb Crystal hot sauce; 1 c Cornmeal; 1 lb Andouille sausage; finely; Salt to taste; 1/4 c Grated Parmigiano-Reggiano; Black Pepper freshly ground

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INGREDIENTS

Worcestershire Sauce
2 c Heavy cream
1 tb Garlic ; minced
5 Eggs
1/2 c milk
1 c Finely-chopped onions
2 tb Green Onions ; chopped
1 ts Baking Powder
=== GARNISH ===
2 tb Crystal hot sauce
1 c Cornmeal
1 lb Andouille sausage; finely
Salt ; to taste
1/4 c Grated Parmigiano-Reggiano
Black Pepper ; freshly ground

Servings

INSTRUCTIONS

Preheat the oven 350 degrees. Grease a 13- by 9-inch rectangular baking dish. In a saute pan, render the andouille for 2 to 3 minutes. Stir in the onions and garlic. Saute for 2 minutes, or until the onions wilt. Remove from the heat. In mixing bowl, whisk the cream, eggs and milk together. Stir in the hot sauce and Worcestershire sauce. Combine cornmeal, baking powder and stir in andouille mixture. Season with salt and pepper. Pour into prepared pan and bake for 30 minutes or until the spoonbread is set. Spoon the spoonbread into a bowl. Garnish with green onions and grated cheese. This recipe yields 6 to 8 servings. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2400 broadcast 08-30-1996) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com 11-08-1996 Recipe by: Emeril Lagasse

NOTES

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Andouille Spoonbread

Worcestershire Sauce
2 c Heavy cream
1 tb Garlic minced
5 Eggs
1/2 c milk
1 c Finely-chopped onions
2 tb Green Onions chopped
1 ts Baking Powder
 === GARNISH ===
2 tb Crystal hot sauce
1 c Cornmeal
1 lb Andouille sausage; finely
 Salt to taste
1/4 c Grated Parmigiano-Reggiano
 Black Pepper freshly ground

Preheat the oven 350 degrees. Grease a 13- by 9-inch rectangular  baking dish. In a saute pan, render the andouille for 2 to 3 minutes.  Stir in the onions and garlic. Saute for 2 minutes, or until the  onions wilt. Remove from the heat. In mixing bowl, whisk the cream,  eggs and milk together. Stir in the hot sauce and Worcestershire  sauce. Combine cornmeal, baking powder and stir in andouille mixture.  Season with salt and pepper. Pour into prepared pan and bake for 30  minutes or until the spoonbread is set. Spoon the spoonbread into a  bowl. Garnish with green onions and grated cheese. This recipe yields  6 to 8 servings.    Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD  NETWORK - (Show # EE-2400 broadcast 08-30-1996) Downloaded from their  Web-Site - http://www.foodtv.com    Formatted for MasterCook by MR MAD, aka Joe Comiskey -  jpmd44a@prodigy.com    11-08-1996    Recipe by: Emeril Lagasse

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Nutrition

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Serving Size: 1 Serving (347g)
Recipe Makes: 6 servings

Calories: 483
Calories from Fat: 331 (69%)

Amt Per Serving		% DV

	Total Fat 36.8g	49 %
	Saturated Fat 16.4g	82 %
	Monounsaturated Fat 12.6g
	Polyunsanturated Fat 3.5g
Cholesterol 939.7mg		289 %
Sodium 559.2mg		19 %
Potassium 346.3mg		9 %
Total Carbohydrate 9.1g		3 %
	Dietary Fiber 0.3g	1 %
	Sugars, other 8.8g
Protein 29.4g		42 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 483

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