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Jambalaya Pudding

  • Yield: 6 servings


  • 1 tablespoon plus 2 teaspoons unsalted butter, at room temperature, in all
  • 1 cup half and half
  • 1 1/2 cups heavy cream
  • 5 large eggs
  • 2 cups leftover jambalaya
  • 6 slices white bread, with crusts, torn into 2-inch pieces
  • Salt and pepper
  • 2 whole quails roasted
  • 1 cup herb shallot sauce, recipe follows (brown stock based)
  • 1/4 cup shaved green onions


  • Preheat the oven to 350 degrees F. Lightly grease a 6 cup muffin tin, (the largest muffin tins available is what we need) with 2 teaspoon of butter. In a large bowl which together the half and half, cream, and eggs. Season with salt and pepper. Add the jambalaya. Fold in the bread and reseason with the salt and pepper. Pour into the prepared pans and dot the tops with the remaining butter. Place the tin in a water bath. Bake until golden and puffy, for about 40 minutes. Unmold the muffin pan. Place one muffin inverted onto the plate, place the 2 whole roasted quails right on top and spoon over the sauce. Garnish with the green onions.