Andouille Spoonbread I Recipe - Cooking Index

Ingredients

• 1 tablespoon 15ml Vegetable oil
• 1 lb 454g / 16oz Ground andouille or other pork sausage
• 1 cup 62g / 2.2oz Finely-chopped onions
• 1/2 cup 55g / 1.9oz Finely-chopped celery
• 1/2 cup 73g / 2.6oz Seeded, finely-chopped green bell peppers
• 2 teaspoons 10ml Salt
• 1/4 teaspoon 1.3ml Cayenne
• 1 tablespoon 15ml Chopped garlic
• 2 tablespoons 30ml Finely-chopped fresh parsley leaves - plus
• 2 teaspoons 10ml Finely-chopped fresh parsley leaves
• 1/4 cup 15g / 0.5oz Chopped green onions, green parts only
• 1 teaspoon 5ml Butter
• 4 teaspoons 20ml Eggs - separated (large)
• 3 cups 711ml Heavy cream
• 1 1/2 cups 93g / 3.3oz Yellow cornmeal
• 1/2 cup 73g / 2.6oz Freshly-grated Parmigiano-Reggiano cheese