Andouille Spoonbread
Ingredients
- 1 tbsp vegetable oil
- 1 lb ground andouille or pork sausage
- 1 cup finely chopped onions
- 0.5 cup finely chopped celery
- 0.5 cup finely chopped green bell peppers
- 2 tsp salt
- 0.3 tsp cayenne
- 1 tbsp chopped garlic
- 2 tbsp chopped fresh parsley
- 0.3 cup chopped green onions
- 1 tsp butter
- 4 large eggs, separated
- 3 cup heavy cream
- 1 0.5 cup yellow cornmeal
- 0.5 cup freshly grated Parmigiano-Reggiano cheese
Instructions
- 1
Preheat oven to 350°F.
- 2
Heat oil in a medium sauté pan over medium-high heat. Add sausage and cook 3 minutes. Add onions, celery, bell peppers, salt, and cayenne. Cook until vegetables are softened, about 5 minutes. Add garlic and cook 1 minute. Remove from heat and stir in parsley and green onions. Cool 10 minutes.
- 3
Add butter to a large cast iron skillet and place in oven to melt.
- 4
Whisk egg yolks and cream together in a large mixing bowl. Add cornmeal and whisk until smooth.
- 5
Fold sausage mixture into batter.
- 6
In another bowl, whip egg whites with electric mixer until very stiff peaks form. Fold into sausage batter.
- 7
Pour batter into the hot skillet and sprinkle top with 1/4 cup cheese. Bake until set, about 45 minutes. Let stand 5 minutes. Garnish with remaining cheese and parsley.