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Andouille Corn Bread Stuffing

  • Yield: 1 1/2 cups



  • Heat the oil in a large skillet over high heat. Add the onions and andouille and sautÈ for 1 minute. Add the green onions, celery, bell peppers, and garlic and stir-fry for 1 minute.
  • Stir in the Creole Seasoning, salt, pepper, corn muffins, and stock and cook, stirring and shaking the skillet, for 2 minutes. Remove from the heat. Use immediately.