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Andouille Cornbread Dressing
Andouille Cornbread Dressing

Andouille Cornbread Dressing

55 Min(s)
What You Need
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1 serving
Original recipe yields 1 serving
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
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Let's Make It
1
Brown sausage over medium heat & drain on paper towels. Combine salt, white & black pepper, cayenne, oregano, onion powder and thyme and set aside.
2
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.
3
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.
4
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.
5
Spoon dressing into greased 13x9-inch pan or casserole. Bake at 350 degrees F until browned on top, 35 to 40 minutes.
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