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baking unsalted butter chicken stock heavy cream milk eggs andouille sausage vegetable oil yellow onions celery green bell peppers salt fresh ground black pepper cayenne pepper garlic thyme
Viewed: 26 - Published at: 8 years agoIngredients
- 12 cups baked basic cornbread (we like the recipe from the Alber's Cornbread box, broken into 1-inch pieces, we recommend baking th)
- 1/2 tablespoon unsalted butter
- 4 cups chicken stock (canned or fresh)
- 1 cup heavy cream
- 1 cup milk
- 2 large eggs
- 1 tablespoon Emeril's Original Essence, plus
- 1 teaspoon Emeril's Original Essence (divided)
- 1 lb andouille sausage, cut crosswise into 1-inch pieces (or other smoked sausage)
- 3 tablespoons vegetable oil
- 3 cups chopped yellow onions
- 2 cups chopped celery
- 2 cups chopped green bell peppers
- 1 teaspoon salt
- 1/2 teaspoon fresh ground black pepper
- 1 pinch cayenne pepper
- 2 tablespoons minced garlic
- 4 teaspoons finely chopped fresh thyme
Method
- Preheat oven to 400°F Grease a 10x15-inch baking dish or two 9-inch square baking dishes with the butter.
- Combine the chicken stock, cream, milk, eggs and 1 tablespoons Essence in a large bowl and whisk to blend. Add the dried cornbread and stir to mix, breaking up the pieces with a wooden spoon. Cover and refrigerate for 1 hour.
- Meanwhile, heat a large skillet or medium pot over high heat. Add the andouille and cook until browned, about 5 minutes.
- Add the vegetable oil and reduce the heat to medium high. Add the onions, celery, bell peppers, remaining 2 teaspoons Essence, the salt, black pepper, and cayenne; stir to mix.
- Cook the vegetables, stirring occasionally, until very soft and golden, about 15 minutes. Add the garlic and thyme; cook until fragrant, about 30 seconds. Remove from the heat and add to the cornbread mixture. Stir to mix well.
- Pour into the prepared baking dish(es) and bake until golden brown, 35 to 40 minutes.
- Remove from the oven. Serve warm.
