Preheat the oven to 350 degrees F.
Grease a 2-quart glass rectangular baking dish with 1 tablespoon butter. In a large saute pan, over medium-high heat, melt the remaining 2 tablespoons butter. Add the onions, bell peppers, 1 teaspoon salt, and 1/4 teaspoon cayenne. Season generously with black pepper and saute until the onions are soft and start to brown, about 6 minutes. Add the sausage and continue to cook for 3 minutes. Add the garlic and corn and cook for 1 minute. Remove from the heat and cool.
In a mixing bowl, whisk the eggs for 30 seconds. Add the heavy cream, remaining 1 teaspoon salt, remaining 1/8 teaspoon cayenne pepper, hot pepper sauce, and Worcestershire sauce. Whisk the mixture until fully incorporated. Stir in the sauteed sausage mixture. Add the bread cubes and mix well. Pour the filling into the prepared baking dish. Sprinkle with the grated cheese. Bake until golden brown and set, about 55 minutes.
In a small bowl, combine the Essence and 1/2 cup of the oil. Mix well. Smear the mixture evenly over each chicken half. Heat 2 large oven-safe saute pans over medium high-heat. When the pans are hot, add enough oil to coat the bottom of each pan. Place 2 chicken halves in each pan, skin side down, and sear until deep golden brown, about 6 to 8 minutes. Turn the chickens over and place in the oven. Roast until juices run clear, about 25 to 30 more minutes. Remove from the oven and allow to rest for 5 minutes before serving.
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.
Emeril's ESSENCE Creole Seasoning:
2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried oregano
1 tablespoon dried thyme
Combine all ingredients thoroughly.
Yield: 2/3 cup
Southern Cooked Greens:
1/4 pound chopped bacon
1 1/2 cups chopped yellow onions
Salt
Freshly ground pepper
Cayenne pepper
1/4 cup firmly packed light brown sugar
1 tablespoons minced shallots
2 teaspoons minced garlic
3 cups water
2 tablespoons rice wine vinegar
3 pounds assorted greens, such as mustard greens, collard greens, turnip greens, kale and spinach, washed and stemmed
In a large, deep pot over medium-high heat, saute the bacon until slightly crisp. Add the onions and season with salt, pepper, and cayenne pepper, to taste. Cook 6 to 7 minutes, until the onions are wilted and golden. Add the brown sugar and stir to dissolve. Add the shallots and garlic and cook for 2 minutes. Add the water and vinegar and mix well. Begin adding the greens, 1/3 at a time, pressing them down as they begin to wilt. Season, to taste, with salt and pepper. Reduce the heat to medium-low and cook, uncovered, until the greens are tender and soft, about 1 hour and 15 minutes. Serve hot.
Yield: 4 servings
Recipe adapted from Emeril's TV Dinners by Emeril Lagasse, William and Morrow, 1998.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	2451.09 Kcal (10262 kJ)
Calories from fat	1435.95 Kcal
		% Daily Value*
Total Fat	159.55g	245%
Cholesterol	779.04mg	260%
Sodium	3469.61mg	145%
Potassium	1399.79mg	30%
Total Carbs	116.49g	39%
Sugars	14.55g	58%
Dietary Fiber	22.31g	89%
Protein	133.78g	268%
Vitamin C	40.8mg	68%
Vitamin A	0.7mg	23%
Iron	28.5mg	159%
Calcium	1749.8mg	175%

Amount Per 100 g
Calories	243.62 Kcal (1020 kJ)
Calories from fat	142.72 Kcal
		% Daily Value*
Total Fat	15.86g	245%
Cholesterol	77.43mg	260%
Sodium	344.85mg	145%
Potassium	139.13mg	30%
Total Carbs	11.58g	39%
Sugars	1.45g	58%
Dietary Fiber	2.22g	89%
Protein	13.3g	268%
Vitamin C	4.1mg	68%
Vitamin A	0.1mg	23%
Iron	2.8mg	159%
Calcium	173.9mg	175%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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Recipe Tags

Weightwatchers Points

61.5

Points
64

PointsPlus

Good Points

saturated fat free

Bad Points

High in Sodium,
High in Total Fat

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