ANDOUILLE CORNBREAD DRESSING

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Andouille Cornbread Dressing image

Provided by My Food and Family

Categories     Recipes

Time 55m

Number Of Ingredients 19

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

Steps:

  • 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.

Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g

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