Best Andouille Corn Pudding Recipes

Andouille Corn Pudding image

Provided by Food Network

Yield 1 (2-inch) 1/2 sheet pan

Number Of Ingredients 11

1/2 cup olive oil
2 cups andouille sausage, diced 1/2-inch
1 cup onions, minced
1/2 cup celery, minced
2 tablespoon garlic, minced
1 cup frozen corn, thawed
1 tablespoon salt
2 tablespoons LA spice
6 eggs
1 quart heavy cream
16 cups jalapeno cornbread, 1-inch cubes

Steps:

Heat pan, add oil and andouille and render fat. Add onions, celery, garlic, corn and seasonings and sweat vegetables. Remove from heat and let cool. Whisk eggs and cream, add cooled andouille/vegetable mixture. Add diced cornbread to cream mixture allow to soak for 20 minutes. Add mixture to 1/2 sheet hotel pan and cover with foil. Cook pudding for 40 to 50 minutes or until set. Cut into 4-inch by 4-inch squares.

Corn and Andouille Soup image

Provided by Food Network

Time 1h40m

Number Of Ingredients 11

3 cups onions, chopped
3 cups green bell peppers, chopped
1 pound andouille sausage, quartered lengthwise and cut into 1/2-inch pieces
2 tablespoons Seasoning Mix, recipe follows
7 cups chicken stock
7 cups fresh corn kernels, about 6 ears
2 cups tomatoes, peeled and chopped
6 tablespoons all-purpose flour
1 tablespoon garlic, minced
2 tablespoons plus 1 teaspoon Chef Paul Prudhomme's Meat Magic
1 tablespoon plus 1 1/2 teaspoons lightly packed dark brown sugar

Steps:

Preheat a heavy 4-quart pot over high heat until very hot, about 3 to 4 minutes. Add 2 cups of the onions, 2 cups of the bell peppers, andouille sausage, and 2 tablespoons of the seasoning mix. Cook, stirring and scraping the bottom of the pot every 3 to 4 minutes, for 20 minutes. If necessary to prevent burning, add a little of the chicken stock, stir well and scrape the pot bottom and continue cooking. Reduce the heat to low and add corn, tomatoes, flour, garlic, the remaining onions and bell peppers, 4 cups stock, and the remaining seasoning mix. Cook, stirring and scraping the pot every 8 to 10 minutes, for 40 minutes. Stir in the remaining stock, return the heat to high and bring the soup just to a boil. Reduce the heat to low and simmer for 15 minutes. Remove from the heat and serve immediately.
Combine the seasoning mix ingredients in a small bowl.

Andouille Corn Pudding image

Provided by Food Network

Categories appetizer

Time 1h30m

Yield 1 half sheet pan

Number Of Ingredients 11

1/2 cup olive oil
2 cups andouille sausage, diced 1/2-inch
1 cup onions, minced
1/2 cup celery, minced
2 tablespoon garlic, minced
1 cup frozen corn, thawed
1 tablespoon salt
2 tablespoons LA spice
6 eggs
1 quart heavy cream
16 cups jalapeno cornbread, 1-inch cubes

Steps:

Heat pan, add oil and andouille and render fat. Add onions, celery, garlic, corn and seasonings and sweat vegetables. Remove from heat and let cool. Whisk eggs and cream, add cooled andouille/vegetable mixture. Add diced cornbread to cream mixture allow to soak for 20 minutes. Add mixture to 1/2 sheet hotel pan and cover with foil. Cook pudding for 40 to 50 minutes or until set. Cut into 4-inch by 4-inch squares.