Pork Mutton Veal, Side Dishes

Cornbread And Andouille Dressing

  • 1 tablespoon Vegetable oil
  • 1/2 pound Andouille sausage, finely chopped
  • 1/2 cup Chopped onions
  • 1/4 cup Chopped bell pepper
  • 1/4 cup Chopped celery
  • 4 cups Crumbled corn bread
  • 2 cups Water or chicken broth
  • 3/4 teaspoon Salt
  • 1/8 teaspoon Cayenne pepper
  • 1 teaspoon Poultry seasoning

    • Heat the oil in a large skillet over medium heat and brown the andouille about 3 minutes. Add the onions bell peppers, and celery. Sauté for about 5 minutes, or until the vegetables are wilted. Add the corn bread and water or chicken brothand mix well. Season with the salt, poultry seasonig and cayenne. Cook, stirring, for 2 to 3 minutes. Remove from the heat.

    Serve warm or let cool to room temperature if using as a stuffing.

    Makes 4 servings.

    This recipe courtesy of the From My Kitchen Cookbook. 

    Contributed by Ronald Walton of New York, New York. 

    Visit http://www.frommykitchen.net and get your copy of From My Kitchen: Internet-ready recipe software.  Your kitchen will never be the same!