Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      tablespoon    Olive oil
   1      pound         Andouille Sausage -- see * Note
                         -- coarsely chopped
   1      cup           Chopped onions
     1/2  cup           Chopped celery
   2      tablespoons   Minced garlic
   1      cup           Fresh sweet corn - (abt 2 ears)
   5                    Eggs -- beaten
   1      cup           Heavy cream
   3      cups          Milk
                        Salt -- to taste
                        Cayenne pepper -- to taste
                        Freshly-ground black pepper -- to taste
   8      cups          White bread in 1" cubes
   8      ounces        Grated white cheddar - (abt 2 cups)
     1/2                Chicken, (breast, thigh, leg attached) -- grilled
   2                    Chicken wings -- marinated in
                        Crystal hot sauce
                        Flour -- for dredging wings
                        Emeril's Essence -- see * Note
   1      cup           Dark chicken reduction -- warm
     1/4  cup           Grated white cheddar cheese
   1      tablespoon    Chopped chives
   1      tablespoon    Brunoise red peppers

Preparation:

* Note: See the "Andouille Sausage" and "Emeril's Essence Information" recipes which are included in this collection. Preheat the oven to 375 degrees. Preheat the grill. Preheat the fryer. Grease a 3-quart baking dish. In a saute pan, heat the olive oil. When the oil is hot, add the Andouille and render for 3 to 4 minutes. Add the onions and celery and continue to saute for 4 to 5 minutes, or until the vegetables are wilted. Add the garlic and corn and cook for 1 minute. Season the mixture with salt and pepper. Remove from the heat and set aside. In a mixing bowl, whisk the eggs, cream, and milk together. Season the mixture with salt, cayenne and black pepper. Fold the Andouille mixture, bread cubes and half of the cheese into the cream mixture, mix thoroughly. Cover the pudding and refrigerate for 30 minutes. Pour the mixture into the prepared pan. Sprinkle the pudding with the remaining cheese. Bake for 45 minutes or until the pudding is set and golden brown. Remove from the oven and let stand for 5 minutes. Dredge the marinated chicken wings in flour. Fry the chicken wings for about 3 minutes or until they float. Remove from the fryer and drain. Season the wings with Emeril's Essence. Mound the pudding in the center of the plate. Lay the grilled chicken aside the pudding. Spoon the sauce over the top. Garnish with the chicken wings, grated cheese, chives, and peppers. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2437 broadcast 11-01-1996) Formatted for MasterCook by MR MAD, aka Joe Comiskey - 12-14-19