Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      pound         Andouille sausage -- finely chopped
   1      cup           Finely-chopped onions
   1      tablespoon    Minced garlic
   2      cups          Heavy cream
   5                    Eggs
     1/2  cup           Milk
   2      tablespoons   Crystal hot sauce
                        Worcestershire sauce
   1      cup           Cornmeal
   1      teaspoon      Baking powder
                        Salt -- to taste
                        Freshly-ground black pepper -- to taste
                        === GARNISH ===
   2      tablespoons   Chopped green onions
     1/4  cup           Grated Parmigiano-Reggiano cheese

Preparation:

Preheat the oven 350 degrees. Grease a 13- by 9-inch rectangular baking dish. In a saute pan, render the andouille for 2 to 3 minutes. Stir in the onions and garlic. Saute for 2 minutes, or until the onions wilt. Remove from the heat. In mixing bowl, whisk the cream, eggs and milk together. Stir in the hot sauce and Worcestershire sauce. Combine cornmeal, baking powder and stir in andouille mixture. Season with salt and pepper. Pour into prepared pan and bake for 30 minutes or until the spoonbread is set. Spoon the spoonbread into a bowl. Garnish with green onions and grated cheese. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2400 broadcast 08-30-1996) Formatted for MasterCook by MR MAD, aka Joe Comiskey - 11-08-1996