We’ve outlined all the ingredients and directions for you to make the perfect Andouille Cornbread Stuffing. This dish qualifies as a Easy level recipe. The Andouille Cornbread Stuffing recipe should make enough food for 2 servings.
You can add your own personal twist to this Andouille Cornbread Stuffing recipe, depending on your culture or family tradition. Don’t be scared to add other ingredients once you’ve gotten comfortable with the recipe! Please see below for a list of potential cookware items that might be necessary for this Andouille Cornbread Stuffing recipe.
Ingredients for Andouille Cornbread Stuffing
- 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 for Andouille Cornbread Stuffing
- 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.
Cookware for your recipe
You will find below are cookware items that could be needed for this Andouille Cornbread Stuffing recipe or similar recipes. Feel free to skip to the next item if it doesn’t apply.
- Cooking pots
- Frying pan
- Steamers
- Colander
- Skillet
- Knives
- Cutting board
- Grater
- Saucepan
- Stockpot
- Spatula
- Tongs
- Measuring cups
- Wooden Spoon
Categories in this Recipe
- Stuffing – Stuffing, filling, or dressing is an edible mixture, often composed of herbs and a starch such as bread, used to fill a cavity in the preparation of another food item. Many foods may be stuffed, including poultry, seafood, and vegetables. As a cooking technique stuffing helps retain moisture, while the mixture itself serves to augment and absorb flavors during its preparation.Poultry stuffing often consists of breadcrumbs, onion, celery, spices, and herbs such as sage, combined with the giblets. Additions in the United Kingdom include dried fruits and nuts (such as apricots and flaked almonds), and chestnuts.
- Celery – Celery (Apium graveolens) is a marshland plant in the family Apiaceae that has been cultivated as a vegetable since antiquity. Celery has a long fibrous stalk tapering into leaves. Depending on location and cultivar, either its stalks, leaves or hypocotyl are eaten and used in cooking. Celery is also used as a spice and its extracts have been used in herbal medicine.
- Sausage Recipes
- Side Dish – A side dish, sometimes referred to as a side order, side item, or simply a side, is a food item that accompanies the entrée or main course at a meal.
