Cornbread And Andouille Stuffing

14 ingredients
10 steps

Ingredients

  • 8-inch pan cornbread (2 inches thick)
  • 1 lb. andouille sausage, sliced in quarters
  • 3 Tbsp. butter
  • 2 medium onions, chopped
  • 1 bunch celery, chopped
  • 1 bunch green onions, chopped
  • 1 lb. cooked crawfish tails
  • 1 tsp. garlic, minced
  • 1 tsp. thyme
  • 1 tsp. sage
  • 2 to 3 c. chicken broth
  • salt and pepper
  • Tabasco to taste
  • 1 bunch Italian parsley

Directions

  1. 1
    Preheat oven to 350°.
  2. 2
    Crumble cornbread into large bowl and set aside.
  3. 3
    In saute pan cook andouille until fat is rendered. Drain and add to cornbread.
  4. 4
    Saute onions, celery and 1/2 of green onions in butter.
  5. 5
    Add crawfish, garlic and herbs.
  6. 6
    Stir and cook for 3 minutes and add to cornbread mixture.
  7. 7
    Bring chicken broth to boil and add slowly to cornbread mixture until desired consistency.
  8. 8
    Season to taste with salt, pepper and Tabasco.
  9. 9
    Stir in remaining green onions and parsley.
  10. 10
    Pour into casserole and bake for 30 minutes or until heated throughout.

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