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Andouille Cornbread Stuffing

  • Yield: 1 1/2 cups


  • 1 tablespoon olive oil
  • 1/4 cup chopped yellow onions
  • 1/2 cup chopped andouille sausage (about 2 ounces)
  • 1/4 cup chopped green onions
  • 2 tablespoons chopped celery
  • 2 tablespoons chopped green bell peppers
  • 1 tablespoon finely chopped fresh garlic
  • 1 cup coarsely crumbled homemade or purchased corn muffins
  • 1/2 cup chicken stock
  • 1 teaspoon Creole Seasoning, or to taste
  • Salt and freshly ground black pepper


  • Heat oil in a large skillet over high heat. Add yellow onions and sausage and saute 1 minute. Add green onions, celery, bell peppers and garlic and stir fry 1 minute.
  • Stir in corn muffins, stock and Creole seasoning, season to taste with salt and pepper and cook, stirring and shaking the skillet, about 2 minutes. Remove from heat and serve with roast chicken, turkey or pork.