House of Blues Andouille Corn Pudding

Source: Recipe courtesy of: James O'Donnell House of Blues, Los Angeles, California

1/2 cup olive oil
2 cups andouille sausage, diced 1/2-inch
1 cup onions, minced
1/2 cup celery, minced
2 tablespoons garlic, minced
1 cup frozen corn, thawed
1 tablespoon salt
2 tablespoons LA spice
6 eggs
1 quart heavy cream
16 cups jalape