Andouille Cornbread Stuffing

Name: 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

12 ingredients

6 steps

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

1

Preheat oven to 350 degrees.
2

In a large skillet heat oil over high heat.
3

Add the onion and Andouille, and saute for 1 minute.
4

Add the green onions, celery, chopped bell pepper, and garlic, cook 1 minute.
5

Then stir in the cornbread and stock, season with creole spice, salt and pepper, and cook, stirring for 2 minutes.
6

Fill the cavity of the whole peppers and place in a baking dish and bake for 25 minutes.