Jambalaya Pudding Recipe

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Emeril Lagasse on Food Network
Nutrition per serving    (USDA % daily values)
CAL
674
FAT
129%
CHOL
160%
SOD
41%

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Ingredients for 6 servings

2 tablespoons snipped chives or parsley

2 cups leftover jambalaya

2 cups beef stock

1 1/2 cups heavy cream

6 slices white bread, with crusts, torn into 2" pieces

1 cup half and half

1 sprig fresh thyme or 1 teaspoon dried

*1 cup herb shallot sauce, recipe follows (brown stock based)

1 tablespoon unsalted butter

1 tablespoon plus 2 teaspoons unsalted butter, at room temperature, in all

*2 whole quails roasted

1/2 cup shallots, minced

Salt and pepper

5 large eggs

*1/4 cup finely sliced green onions

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