Cornbread and Andouille Stuffing Recipe

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This recipe is an excellent use for leftover cornbread, preferably made the best way in a cast iron skillet. The crust that the cast iron develops will make a better stuffing as it will have a much better texture. I tried out the cornbread recipe from Donald Link’s cookbook Real Cajun (my review), I really liked it (although it’s not a sweet version if that’s what you’re into) and it worked really well for this recipe.

I made a batch of this stuffing with the last of my homemade Andouille sausage from the freezer, I guess it’s time to fire up the smoker again and restock. Here is a pic of my homemade Andouille Sausage.

From Nola Cuisine

I stuffed this dressing into 2 inch thick pork chops and grilled them, just gave them some color then turned the heat down with some smoldering Pecan wood chips underneath. I foolishly forgot to get pictures, because we were starving, sorry.

This would also be an excellent stuffing for Roast Chicken, Turkey, Turducken, or hey, even Peppers.

From Nola Cuisine

Cornbread and Andouille Sausage Recipe

4 Tbsp Unsalted Butter
1 Cup Andouille Sausage, finely diced
1 Cup Spanish Onion, finely diced
1 Cup Bell Pepper, finely diced
1/2 Cup Celery, finely diced
2 Tbsp Fresh Garlic, mined
1 Tbsp Fresh Thyme leaves, chopped
1 Tbsp Creole Seasoning (less if using commercial, they have more salt)
4 Cups leftover Cornbread, crumbled
1/2 – 1 Cup Chicken Stock
1 Cup Green Onions, finely sliced
1 Egg

Melt the butter in a large cast iron skillet over medium high heat, add the Andouille, cook until it starts to render then add the onion, bell pepper, celery, garlic, Thyme and creole seasoning, reduce the heat to medium. Sweat the vegetable mixture until they are tender, stirring often. Here is a pic of the Andouille and vegetable mix which is the base for this dressing:

From Nola Cuisine

Add the cornbread and stir well to coat with the Andouille and vegetable mixture, reduce the heat to medium low. Add the stock a little at a time you do not want the mixture too wet or too dry, but bear in mind that you will be adding an egg when the mixture cools. You can always add more stock, but you can’t take it out.

Stir in the green onions, place the stuffing in a dish and cool in the refrigerator, when cool, add the egg, mix well with your hands.

Makes enough to generously stuff 4-6 Pork Chops or one Chicken. If using for Turkey I would double this recipe.

From Nola Cuisine

Be sure and check out my ever growing Index of Creole and Cajun Recipes which links to all of the recipes featured on this site!

Related Posts:

Andouille Sausage Recipe
Oyster Dressing Recipe
Boudin Stuffed Pork Chops with Creole Mustard and Cane Syrup Glaze

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10 thoughts on “Cornbread and Andouille Stuffing Recipe”

  1. Dan,

    Good to hear from you again. I was begining to worry. The stuffing looks great and I have actually made your andouille so this should not be too difficult.

    Thanks again,

  2. Zack & Tom, great to hear from you both, I’ve been very busy with work lately, but I love this site, need to start making time to post more often. I haven’t stopped cooking, just slowed on the process of taking pics, editing them, testing the recipes etc.. I don’t want to post just anything for the sake of posting. I always choose quality as opposed to quantity.

    More to come in the coming months, I promise. I love to hear that you’re watching for more though, I really, really appreciate that!

  3. Danno,
    Try this trick. I do for my cornbread dressing. Simmer some diced tasso in the chicken stock for 30 minutes. Then use the stock to wet the dressing….killer. The smoky, porky richness is nice. I picked up this tip from famed New Orleans cook Frank Davis.

  4. Hey! Where’s the recent stuff? I just found this page and it’s breaking my heart that there are no recent posts. Did I find you too late?

  5. Thanks for this site. I love reading and looking at your pictures. I know what you mean about the time it takes to get a blog post as I’ve tried it, but it just takes way too much time.

    Thank you very much for doing this.

  6. Thanks for all your recipes. Lived in New Orleans for 26 years and am now stuck in the upper midwest. Got my tasso and andouille made a couple weeks ago. Your stuffing will be featured Thanksgiving day. Yum . . .

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