Jambalaya Pudding

1. 1

   Preheat the oven to 350 degrees.

2. 2

   Lightly grease a 6 cup muffin tin, (the largest muffin tins available is what we need) with 2 teaspoons of butter.

3. 3

   In a large bowl whisk together the half and half, cream, and eggs.

4. 4

   Season with salt and pepper.

5. 5

   Add the jambalaya.

6. 6

   Fold in the bread and season with the salt and pepper.

7. 7

   Pour into the prepared pans and dot the tops with the remaining butter.

8. 8

   Place the tin in a water bath.

9. 9

   Bake until golden and puffy, for about 40 minutes.

10. 10

    Unmold the muffin pan.

11. 11

    Place one muffin inverted onto the plate, place the 2 whole roasted quails right on top and spoon over the sauce.

12. 12

    Garnish with the green onions.

13. 13

    Melt butter in a sauce pan over medium heat.

14. 14

    Add shallots and cook until softened.

15. 15

    Add stock and thyme and simmer 15 minutes.

16. 16

    In a bowl combine 1 tablespoon arrowroot with 2 tablespoons cold water.

17. 17

    Add arrowroot mixture to stock in a slow steady stream, and simmer until thickened.

18. 18

    Strain sauce and stir in chives or parsley.

No additional tips available.