Name: Andouille Corn Pudding
Yield: 1 (2-inch) 1/2 sheet pan
Ingredients: 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

Directions

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.

Recipe courtesy of James O'Donnell, House of Blues, Los Angeles, CA

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Andouille Corn Pudding

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