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Ингредиенты
- Â Â Creole seasoning see * Note
- 1/2 c. vegetable oil
- 4 x half chickens breast bone removed
- 3 Tbsp. unsalted butter
- 3 c. julienned yellow onions
- 2 tsp salt
- 1/4 tsp cayenne pepper plus
- 1/8 tsp cayenne pepper
- 12 x turns fresh-grnd black pepper
- 1/2 lb grnd andouille or possibly other smoked sausage
- 1 Tbsp. minced garlic
- 1 x sweet corn ear kernels removed
- Â Â from the cob
- 5 x Large eggs
- 2 c. heavy cream
- 1/4 tsp warm pepper sauce
- 1 tsp Worcestershire sauce
- 4 c. French Bread in 1" cubes
- 1/2 c. grated Parmigiano-Reggiano cheese
- 1 x recipe Southern Cooked Greens II (see recipe)
Инструкции
- Preheat the grill. Preheat the oven to 350 degrees.
- In a small bowl, combine the Creole seasoning and the oil. Mix well. Smear the mix proportionately over each chicken. Place on the grill and cook for 3 to 4 min on each side. Remove and place on a parchment lined baking sheet. Set aside.
- Grease a 2-qt glass rectangular pan with 1 Tbsp. butter. In a large saute/fry pan, over medium-high heat, heat the remaining 2 Tbsp. butter, about 1 minute. Add in the onions, 1 tsp. salt, 1/4 tsp. cayenne, and 12 turns black pepper and saute/fry for 6 min. Add in the sausage and continue to cook for 3 min. Add in the garlic and corn. Continue to cook for 1 minute. Remove from the heat and cold.
- In a mixing bowl, whisk the Large eggs for 30 seconds. Add in the heavy cream, remaining 1 tsp. salt, remaining 1/8 tsp. cayenne pepper, warm pepper sauce, and Worcestershire sauce. Whisk the mix till fully incorporated. Stir in the sauteed sausage mix. Add in the bread cubes and mix well.
- Pour the filling into the prepared pan. Sprinkle the pudding with the grated cheese. Bake for 55 min. During the last 20 min of cooking, move the pudding down to the bottom rack and place the chicken on the middle rack. Roast the chicken for 20 min. Remove both from the oven and allow to rest for 5 min 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.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 714g | |
| Recipe makes 4 servings | |
| Calories 1762 | |
| Calories from Fat 860 | 49% |
| Total Fat 96.68g | 121% |
| Saturated Fat 33.16g | 133% |
| Trans Fat 0.99g | |
| Cholesterol 496mg | 165% |
| Sodium 3281mg | 137% |
| Potassium 1080mg | 31% |
| Total Carbs 148.24g | 40% |
| Dietary Fiber 7.8g | 26% |
| Sugars 11.61g | 8% |
| Protein 76.03g | 122% |
