I really wonder if this isn’t the most in depth recipe I’ve made to date. It wasn’t hard, not at all, time consuming yes, but hard, nope. But it’s good to step outside your boundaries and challenge yourself. I learned new things along the way.
And truthfully, I made this because of the movie Last Holiday. I watched it enough and had fun listening to them say it, so I thought why the heck not!
Recipe courtesy Emeril Lagasse, 1999
- Prep Time: 45 min
- Cook Time: 1 hr 40 min
- Level: Intermediate
- Serves: 4 servings
- 3 tablespoons unsalted butter
- 3 cups julienned yellow onions
- 1/2 cup chopped red bell pepper
- 2 teaspoons salt
- 1/4 teaspoon plus 1/8 teaspoon cayenne pepper
- Freshly ground black pepper
- 1/2 pound ground andouille or other smoked sausage
- 1 tablespoon chopped garlic
- 1 ear sweet corn, kernels removed from the cob
- 5 eggs
- 2 cups heavy cream
- 1/4 teaspoon hot pepper sauce
- 1 teaspoon Worcestershire sauce
- 4 cups cubed crusty bread
- 1/2 cup grated Parmigiano-Reggiano
- 1/4 cup Essence, recipe follows
- 1/2 cup vegetable oil, plus more for pan
- 2 (3 to 4-pound) whole chickens, halved and breastbone and backbone removed
- Southern Cooked Greens
Add the onions, bell peppers, 1 teaspoon salt, and 1/4 teaspoon cayenne.
In a mixing bowl, whisk the eggs for 30 seconds.
To serve, spoon the pudding in the center of 4 plates. Place the greens next to the pudding. Lay a chicken half directly on top of the pudding.