Dinner · 55 min · cajun

Cornbread Dressing with Andouille

Cajun flavors, weeknight effort. Cornbread meets andouille sausage in a 55-minute dinner worth keeping in rotation.

✓ USDA-verified nutrition data

Ingredients

• 8 cups Cornbread
• 8 oz Andouille sausage
• 1 Yellow onion
• 3 ribs Celery
• 1/2 Bell pepper
• 3 cloves Garlic
• 3 cups Chicken stock
• 2 Eggs
• 4 tbsp Butter
• 1 tsp Sage
• 1 tsp Thyme
• 1 tsp Cajun seasoning

Steps

1. Dry the crumbled cornbread in a 300°F oven for 15 minutes. Dry bread drinks up stock without turning to mush — this step decides the texture.
2. Brown the diced andouille 6 minutes, then add the onion, celery, bell pepper, and garlic; cook 8 minutes until soft.
3. Toss the vegetables and sausage with the dried cornbread, sage, thyme, and Cajun seasoning in a big bowl.
4. Whisk the eggs into the stock and pour over, tossing until every crumb is moistened but not swimming. Add stock by feel.
5. Butter a baking dish, pack in the dressing, dot with butter, and bake at 375°F for 30 minutes until golden and crisp at the edges.

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