Andouille Cornbread Stuffing

Ingredients

• 1 tablespoon olive oil
• 1/4 cup chopped onion
• 4 ounces (1/2 cup) chopped Andouille sausage
• 1/4 cup chopped green onion
• 2 tablespoons chopped celery
• 2 tablespoons chopped green bell pepper
• 1 tablespoon minced garlic
• 1 cup day old cornbread, crumbled
• 3/4 cup chicken stock
• Creole spice-recipe enclosed
• Salt and pepper
• 2 medium green peppers, tops removed and cavity cleaned out

Directions

Preheat oven to 350 degrees. In a large skillet heat oil over high heat. Add the onion and Andouille, and saute for 1 minute. Add the green onions, celery, chopped bell pepper, and garlic, cook 1 minute. Then stir in the cornbread and stock, season with creole spice, salt and pepper, and cook, stirring for 2 minutes. Fill the cavity of the whole peppers and place in a baking dish and bake for 25 minutes.