Andouille Cornbread Stuffing

Yield:
2 servings
Level:
Easy
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.


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