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Ingredients

• 1 tablespoon vegetable oil
• 1 pound ground andouille or other pork sausage
• 1 cup finely chopped onions
• 1/2 cup finely chopped celery
• 1/2 cup seeded and finely chopped green bell peppers
• 2 teaspoons salt
• 1/4 teaspoon cayenne
• 1 tablespoon chopped garlic
• 2 tablespoon plus 2 teaspoons finely chopped fresh parsley leaves
• 1/4 cup chopped green onions, green parts only
• 1 teaspoon butter
• 4 large eggs, separated
• 3 cups heavy cream
• 1 1/2 cups yellow cornmeal
• 1/2 cup freshly grated Parmigiano-Reggiano cheese

Description

Andouille Spoonbread

Emerils