ANDOUILLE CORNBREAD DRESSING

ANDOUILLE CORNBREAD DRESSING image

Yield 10 servings

Number Of Ingredients 11

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1 tbs. Olive oil
1 lb. Andouille sausage, quartered lengthwise, then cut into 1/4" thick pieces (about 3 c.)
8 c. chopped onions
5 c. chopped celery
3 c. mixed chopped red, green, yellow peppers
1 tsp. Dried thyme
1/4 tsp. Cayenne pepper
2 large eggs
½ c. (or more) low salt chicken broth
green onion-jalapeno cornbread (see recipe on p. 2 this document)
1/4 c. butter, melted

Steps:

heat oil in large pot over medium-high heat. Add sausage and saute until browned. Add 6 c. onions, 4 c. celery, 2 c. bell peppers and saute until browned. Add remaining onions, celery & peppers, then thyme, cayenne. Saute until beginning to soften. Season with salt & pepper. (Can be made 1 day ahead) pre-heat oven to 350. Butter 15x10x2 dish. Whisk eggs, broth in medium bowl. In large bowl crumble cornbread. Add vegetable and broth mixtures and toss. Mix in 1/4 c. if dressing is dry. Transfer to prepared dish and drizzle with melted butter. Bake uncovered until golden, about 45 minutes. GREEN ONION-JALAPENO CORNBREAD 3/4 c. all purpose flour 3/4 c. cornmeal 1/4 c. sugar 1 ½ tsp. Salt 1 ½ tsp. Baking powder 1 tsp. Baking soda ½ c. thinly sliced green onion 2 tsp. Minced jalapeno 1 1/4 c. buttermilk 2 large eggs 1/4 c. butter, melted pre-heat oven to 350. Butter 13x9x2 pan. Whisk flour, cornmeal, sugar, salt baking powder, baking soda in large bowl to blend. Stir in green onions and jalapeno. In medium bowl, whisk eggs, buttermilk. Add melted butter. Add wet mixture to dry mixture and stir just until blended. Transfer to pan. Bake until lightly golden, about 25 minutes. Cool completely in pan.