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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-qt baking dish.
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5
In a saute/fry pan, heat the extra virgin olive oil.
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6
When the oil is warm, add in the Andouille and render for 3 to 4 min.
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7
Add in the onions and celery and continue to saute/fry for 4 to 5 min, or possibly till the vegetables are wilted.
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8
Add in the garlic and corn and cook for 1 minute.
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9
Season the mix 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 Large eggs, cream, and lowfat milk together.
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12
Season the mix with salt, cayenne and black pepper.
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13
Fold the Andouille mix, bread cubes and half of the cheese into the cream mix, mix thoroughly.
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14
Cover the pudding and chill for 30 min.
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15
Pour the mix into the prepared pan.
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16
Sprinkle the pudding with the remaining cheese.
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17
Bake for 45 min or possibly till the pudding is set and golden.
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18
Remove from the oven and let stand for 5 min.
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19
Dredge the marinated chicken wings in flour.
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20
Fry the chicken wings for about 3 min or possibly till they float.
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21
Remove from the fryer and drain.
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22
Season the wings with Emeril's Essence.
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23
Mound the pudding in the center of the plate.
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24
Lay the grilled chicken aside the pudding.
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25
Spoon the sauce over the top.
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26
Garnish with the chicken wings, grated cheese, chives, and peppers.
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27
This recipe yields 8 servings.
