CORNBREAD STUFFING WITH OYSTERS AND ANDOUILLE

Cornbread Stuffing with Oysters and Andouille image

Yield serves 10 to 12

Number Of Ingredients 18

1 recipe Crusty Cornbread (page 29), or two 8 1/2 ounce boxes cornbread mix, prepared as directed, and cut into 1 inch cubes (about 8 cups)
2 tablespoons vegetable oil, plus more for greasing
1/2 pound andouille sausage, sliced into 1/2-inch half moons
1 medium onion, finely chopped
3 celery stalks, finely chopped
1 red bell pepper, finely chopped
2 jalapeños, seeded and minced
3 cups Chicken Stock (page 28)
3 large eggs, lightly beaten
1 pint shucked oysters, drained and coarsely chopped
1 bunch scallions, coarsely chopped
1/2 cup chopped fresh flat leaf parsley leaves
2 teaspoons salt
1 1/2 teaspoons black pepper
1/4 to 1/2 teaspoon cayenne pepper
1 1/2 teaspoons poultry seasoning
1/2 teaspoon dried oregano
1 tablespoon chopped fresh thyme leaves

Steps:

Set aside the prepared and cubed cornbread.
Grease a 9 × 13-inch baking dish with vegetable oil.
Heat the vegetable oil in a large skillet over medium heat. Add the andouille, onion, celery, bell pepper, and jalapeños to the skillet, and cook, stirring, for 5 to 8 minutes, until the vegetables begin to soften. Remove the skillet from the heat and set it aside.
Preheat the oven to 350°F.
In a large mixing bowl, combine the cornbread with the stock, then add the cooked vegetables, the eggs, oysters, scallions, parsley, salt, cayenne pepper, poultry seasoning, oregano, and thyme. Using your hands, mix all the ingredients together to combine. Transfer the cornbread mixture to the prepared baking dish, cover with foil, and bake for 1 hour. Remove the baking dish from the oven, uncover, and bake for an additional 20 minutes, until the top of the stuffing is golden brown and crusty. Remove the dish from the oven, and let sit for at least 15 minutes before serving.