Andouille Spoonbread Recipe

Name: Andouille Spoonbread
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: General
Ingredients: 1 tablespoon vegetable oil; 1 pound ground andouille or other pork sausage; 1 cup finely chopped onions; 1/2 cup finely chopped celery; 1/2 cup seeded and finely chopped green bell peppers; 2 teaspoons salt; 1/4 teaspoon cayenne; 1 tablespoon chopped garlic; 2 tablespoon plus 2 teaspoons finely chopped fresh parsley leaves; 1/4 cup chopped green onions, green parts only; 1 teaspoon butter; 4 large eggs, separated; 3 cups heavy cream; 1 1/2 cups yellow cornmeal; 1/2 cup freshly grated Parmigiano-Reggiano cheese

Servings: persons

1 tablespoon vegetable oil
1 pound ground andouille or other pork sausage
1 cup finely chopped onions
1/2 cup finely chopped celery
1/2 cup seeded and finely chopped green bell peppers
2 teaspoons salt
1/4 teaspoon cayenne
1 tablespoon chopped garlic
2 tablespoon plus 2 teaspoons finely chopped fresh parsley leaves
1/4 cup chopped green onions, green parts only
1 teaspoon butter
4 large eggs, separated
3 cups heavy cream
1 1/2 cups yellow cornmeal
1/2 cup freshly grated Parmigiano-Reggiano cheese

1
Preheat the oven to 350 degrees F.
2
Heat the oil in a medium-size saute pan over medium-high heat.
3
Add the sausage and cook for 3 minutes, stirring occasionally.
4
Add the onions, celery, bell peppers, salt and cayenne and cook, stirring, until the vegetables are softened, about 5 minutes.
5
Add the garlic and cook, stirring, for 1 minute.
6
Remove from the heat and stir in 2 tablespoons of the parsley and green onions.
7
Cool the mixture for 10 minutes.
8
Add the butter to a large cast iron skillet.
9
Place in the oven and melt the butter.
10
Whisk the egg yolks and cream together in a large mixing bowl.
11
Add the cornmeal and whisk until the batter is smooth.
12
Fold the sausage mixture into the batter.
13
In another mixing bowl, whip the egg whites with an electric mixer until very stiff and peaks form, then fold into the sausage batter.
14
Pour the batter into the skillet and sprinkle the top with 1/4 cup of the cheese.
15
Bake until is sets, about 45 minutes.
16
Remove from the oven and let stand for 5 minutes.
17
Spoon onto a serving plate and serve.
18
Garnish with remaining cheese and parsley.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 1 tablespoon vegetable oil, 1 pound ground andouille or other pork sausage, 1 cup finely chopped onions, 1/2 cup finely chopped celery, and more.

Yes, Andouille Spoonbread falls under the General category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Andouille Spoonbread

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