Andouille Cornbread Dressing - Kraft Recipes Top
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Andouille Cornbread Dressing

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Make It

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  • 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.

Special Equipment Needed


Serve with roast chicken, turkey or pork.

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