Cornbread and Andouille Sausage Recipe

4 Tbsp Unsalted Butter

1 Cup Andouille Sausage, finely diced

1 Cup Spanish Onion, finely diced

1 Cup Bell Pepper, finely diced

1/2 Cup Celery, finely diced

2 Tbsp Fresh Garlic, mined

1 Tbsp Fresh Thyme leaves, chopped

1 Tbsp Creole Seasoning (less if using commercial, they have more salt)

4 Cups leftover Cornbread, crumbled

1/2 – 1 Cup Chicken Stock

1 Cup Green Onions, finely sliced

1 Egg

Melt the butter in a large cast iron skillet over medium high heat, add the Andouille, cook until it starts to render then add the onion, bell pepper, celery, garlic, Thyme and creole seasoning, reduce the heat to medium. Sweat the vegetable mixture until they are tender, stirring often. Here is a pic of the Andouille and vegetable mix which is the base for this dressing:

Add the cornbread and stir well to coat with the Andouille and vegetable mixture, reduce the heat to medium low. Add the stock a little at a time you do not want the mixture too wet or too dry, but bear in mind that you will be adding an egg when the mixture cools. You can always add more stock, but you can’t take it out.

Stir in the green onions, place the stuffing in a dish and cool in the refrigerator, when cool, add the egg, mix well with your hands.

Makes enough to generously stuff 4-6 Pork Chops or one Chicken. If using for Turkey I would double this recipe

From Nola Cuisine

Leave a Reply

Copyright © 2017 Now Being Served.