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Cornbread And Andouille Dressing

Cornbread And Andouille Dressing

  • Yield: 4 servings


  • 1 tablespoon vegetable oil
  • 1/2 pound Andouille Sausage, finely chopped
  • 1/2 cup chopped onions
  • 1/4 cup chopped bell peppers
  • 1/4 cup chopped celery
  • 4 cups crumbled Skillet Corn Bread
  • 2 cups water
  • 3/4 teaspoon salt
  • 1/8 teaspoon cayenne


  • Heat the oil in a large skillet over mediium heat and brown the andouille about 3 minutes. Add the onions, bell peppers, and celery. Saut´ for about 5 minutes, or until the vegetables are wilted. Add the corn bread and water and mix well. Season with the salt and cayenne. Cook, stirring, for 2 to 3 minutes. Remove from the heat.

  • Serve warm or let cool to room temperature if using as a stuffing.