Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  12            Ounces  bulk andouille (1 1/2 cups)
  2        Tablespoons  minced shallots
  1         Tablespoon  minced garlic
  1                Cup  sweet corn
  4              Large  eggs
  4               Cups  heavy cream
  1         Tablespoon  Crystal hot sauce
  1         Tablespoon  Worcestershire sauce
  6               Cups  day old bread cubes
                        Salt and pepper
  2              Whole  chickens -- (3-pound)
  3        Tablespoons  olive oil
     1/4           Cup  Essence
  1                Cup  dark chicken reduction
  2        Tablespoons  chopped chives
  2        Tablespoons  brunoise red peppers
  2        Tablespoons  brunoise yellow peppers

Preparation:

Preheat oven to 400 degrees F. Grease a 10 by 14-inch baking pan. For the pudding: In a hot sauce pan, render the andouille with the shallots and garlic for 2 minutes. Add the corn and saute for 2 minutes. In a mixing bowl, whisk the eggs, cream, Crystal and Worcestershire together. Stir in the andouille mixture. Fold in the bread crumbs and season with salt and pepper. Bake for 45 minutes and let cool for 30 minutes. For the chicken: Rub each chicken with the olive oil. Season with Essence inside and out. Stuff each chicken with the bread pudding. Tie the chicken legs together with butchers twine to close the cavity. Roast for 1 hour or until done. Remove the twine and mound the pudding in the center of the plate. Carve the chicken in half and place on the pudding. Spoon the reduction around the chicken. Garnish with chives and peppers.

Nutritional Information:

10505 Calories (kcal); 879g Total Fat; (75% calories from fat); 564g Protein; 70g Carbohydrate; 4769mg Cholesterol; 2836mg Sodium