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1
Preheat the grill.
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2
Preheat the oven to 350 degrees F. In a small bowl, combine the Creole seasoning and the oil.
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3
Mix well.
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4
Smear the mixture evenly over each chicken.
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5
Place on the grill and cook for 3 to 4 minutes on each side.
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6
Remove and place on a parchment lined baking sheet.
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7
Set aside.
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8
Grease a 2 quart glass rectangular pan with 1 tablespoon butter.
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9
In a large saute pan, over medium-high heat, melt the remaining 2 tablespoons butter, about 1 minute.
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10
Add the onions, 1 teaspoon salt, 1/4 teaspoon cayenne, and 12 turns black pepper and saute for 6 minutes.
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11
Add the sausage and continue to cook for 3 minutes.
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12
Add the garlic and corn.
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13
Continue to cook for 1 minute.
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14
Remove from the heat and cool.
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15
In a mixing bowl, whisk the eggs for 30 seconds.
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16
Add the heavy cream, remaining 1 teaspoon salt, remaining 1/8 teaspoon cayenne pepper, hot pepper sauce, and Worcestershire sauce.
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17
Whisk the mixture until fully incorporated.
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18
Stir in the sauteed sausage mixture.
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19
Add the bread cubes and mix well.
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20
Pour the filling into the prepared pan.
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21
Sprinkle the pudding with the grated cheese.
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22
Bake for 55 minutes.
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23
During the last 20 minutes of cooking, move the pudding down to the bottom rack and place the chicken on the middle rack.
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24
Roast the chicken for 20 minutes.
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25
Remove both from the oven and allow to rest for 5 minutes before serving.
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26
To serve, spoon the pudding in the center of each plate.
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27
Place the greens next to the pudding.
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28
Lay the chicken directly on top of the pudding.
