Andouille Corn Pudding

11 ingredients
8 steps

Ingredients

  • 1/2 cup olive oil
  • 2 cups andouille sausage, diced 1/2-inch
  • 1 cup onions, minced
  • 1/2 cup celery, minced
  • 2 tablespoon garlic, minced
  • 1 cup frozen corn, thawed
  • 1 tablespoon salt
  • 2 tablespoons LA spice
  • 6 eggs
  • 1 quart heavy cream
  • 16 cups jalapeno cornbread, 1-inch cubes

Directions

  1. 1
    Heat pan, add oil and andouille and render fat.
  2. 2
    Add onions, celery, garlic, corn and seasonings and sweat vegetables.
  3. 3
    Remove from heat and let cool.
  4. 4
    Whisk eggs and cream, add cooled andouille/vegetable mixture.
  5. 5
    Add diced cornbread to cream mixture allow to soak for 20 minutes.
  6. 6
    Add mixture to 1/2 sheet hotel pan and cover with foil.
  7. 7
    Cook pudding for 40 to 50 minutes or until set.
  8. 8
    Cut into 4-inch by 4-inch squares.

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