Andouille Corn Pudding Recipes

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ANDOUILLE CORN PUDDING



Andouille Corn Pudding image

Provided by Food Network

Categories     appetizer

Time 1h16m

Yield 1 (2-inch) 1/2 sheet pan

Number Of Ingredients 11

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

Steps:

  • Preheat oven to 325 degrees.
  • Heat pan, add oil and andouille and render fat. Add onions, celery, garlic, corn and seasonings and sweat vegetables. Remove from heat and let cool. Whisk eggs and cream, add cooled andouille/vegetable mixture. Add diced cornbread to cream mixture allow to soak for 20 minutes. Add mixture to 1/2 sheet hotel pan and cover with foil. Cook pudding for 40 to 50 minutes or until set. Cut into 4-inch by 4-inch squares.

ANDOUILLE CORN PUDDING



Andouille Corn Pudding image

Provided by Food Network

Categories     appetizer

Time 1h30m

Yield 1 half sheet pan

Number Of Ingredients 11

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

Steps:

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

ANDOUILLE CORN PUDDING



Andouille Corn Pudding image

Provided by Food Network

Categories     appetizer

Yield 1 (2-inch) 1/2 sheet pan

Number Of Ingredients 11

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

Steps:

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

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