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1
Preheat the oven to 375 degrees.
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2
Preheat the grill.
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3
Preheat the fryer.
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4
Grease a 3 quart baking dish.
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5
In a saute pan, heat the olive oil.
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6
When the oil is hot, add the Andouille and render for 3 to 4 minutes.
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7
Add the onions and celery and continue to saute for 4 to 5 minutes, or until the vegetables are wilted.
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8
Add the garlic and corn and cook for 1 minute.
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9
Season the mixture with salt and pepper.
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10
Remove from the heat and set aside.
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11
In a mixing bowl, whisk the eggs, cream, and milk together.
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12
Season the mixture with salt, cayenne and black pepper.
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13
Fold the Andouille mixture, bread cubes and half of the cheese into the cream mixture, mix thoroughly.
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14
Cover the pudding and refrigerate for 30 minutes.
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15
Pour the mixture into the prepared pan.
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16
Sprinkle the pudding with the remaining cheese.
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17
Bake for 45 minutes or until the pudding is set and golden brown.
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18
Remove from the oven and let stand for 5 minutes.
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19
Fry the chicken wings for about 3 minutes or until they float.
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20
Remove from the fryer and drain.
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21
Season the wings with Essence.
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22
Mound the pudding in the center of the plate.
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23
Lay the grilled chicken aside the pudding.
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24
Spoon the sauce over the top.
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25
Garnish with the chicken wings, grated cheese, chives, and peppers.
