Recipe
Corn Bread And Andouille Dressing
Ingredients
- 1 tablespoon vegetable oil
- 1/2 pound Andouille Sausage, finely chopped
- 1/2 cup chopped onions
- 1/4 cup chopped bell peppers
- 1/4 chopped celery
- 4 cups crumbled Skillet Corn Bread
- 1 to 2 cups chicken stock, as needed
- 3/4 teaspoon salt
- 1/8 teaspoon cayenne
Directions
Heat the oil in a large skillet over medium heat and brown the Andouille about 3 minutes. Add the onions, bell peppers, and celery. Sauté for about 5 minutes, or until the vegetables are wilted. Add the corn bread and 1 cup of the stock and mix well. Season with the salt and cayenne. Cook, stirring, for 2 to 3 minutes. If the dressing seems too dry, add more of the stock as needed for a moist dressing. Remove from the heat.
Serve warm or let cool to room temperature if using as a stuffing.
Recipe Details
- Source: Real and Rustic Cookbook
- Dish Type: Sides
- Cuisine: Cajun/Creole
- Cooking Method: Combination
- Occasion: Any
- Effort Level: Simple
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