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Andouille Cornbread Dressing
Andouille Cornbread Dressing

Andouille Cornbread Dressing

55 Min(s)
What You Need
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1 serving
Original recipe yields 1 serving
3/4 lb Andouille sausage, diced finely
1 tsp salt
1 tsp white pepper
1 tsp black pepper
1 tsp cayenne
1 tsp dried oregano
1/4 tsp onion powder
1/2 tsp dried thyme
1 stick unsalted butter
3/4 cup finely chopped onions
3/4 cup finely chopped red bell pepper
1/2 cup finely chopped celery
1 Tbsp minced garlic
2 bay leaves
1 cup chicken broth or stock
1 Tbsp Tabasco sauce
5 cups finely crumbled corn bread
12 oz can evaporated milk
3 eggs, lightly beaten
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Let's Make It
Brown sausage over medium heat & drain on paper towels. Combine salt, white & black pepper, cayenne, oregano, onion powder and thyme and set aside.
In a large skillet, melt butter with chopped onions, bell pepper, celery, garlic and bay leaves over medium-high heat. Saute about 2 minutes stirring.
Add mixed seasonings and continue cooking until vegetables are barely wilted, about 5 minutes. Stir in chicken stock and Tabasco, cook 5 minutes, stirring frequently.
Turn off heat and remove bay leaves and add hot mixture to large bowl with crumbled corn bread and drained sausage. Stir in evaporated milk and eggs.
Spoon dressing into greased 13x9-inch pan or casserole. Bake at 350 degrees F until browned on top, 35 to 40 minutes.
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