WEEKDAYS 1e|12c|p

Cajun Cornbread Stuffing with Andouille Sausage

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Aureole Chef Chris Lee
skill level
Easy
time
1-30min
servings
6
cost
$$
Try this delicious stuffing - great for any meal!
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ingredients
  • For the Stuffing:2 cup of andouille sausage cut into half moons10 pc's shrimp peeled and de-veined (size 16/20
  • head off preferably)1 cup green pepper
  • small dice1 cup red pepper
  • small dice1 cup yellow pepper
  • small dice½ cup fennel
  • small dice1 cup spanish onion
  • small dice2 garlic cloves
  • minced½ cup pickled jalapeno's
  • minced 1 tea chile powder1 tea smoked paprika powder1 tea sweet paprika powder ½ tea cayenne pepper1 tea file powder (ground sassafras) 1 cup chicken stock2 tb sweet butter 2 qts corn bread
  • ripped in large chunksTT salt
kitchenware
step-by-step directions We've Made Cooking As Easy As 1-2-3! printer friendly version 
  • 1
    2 cup of andouille sausage cut into half moons
    Cut sausage
  • 2
    2 oz cooking oil
    Heat a large pot over high heat. When hot, add 2 ounces of cooking oil and sauté the andouille until golden brown.  
  • 3
    10 pc's shrimp peeled and de-veined (size 16/20, head off preferably)
    1 cup green pepper, small dice
    1 cup red pepper, small dice
    1 cup yellow pepper, small dice
    ½ cup fennel, small dice
    1 cup spanish onion, small dice
    2 garlic cloves, minced
    ½ cup pickled jalapeno's, minced
    1 tea chile powder
    1 tea smoked paprika powder
    1 tea sweet paprika powder
    ½ tea cayenne pepper
    1 tea file powder (ground sassafras)
    1 cup chicken stock
    2 tablespoons sweet butter
    2 qts corn bread, ripped in large chunks
    TT salt
    Cut/dice vegetables as needed
  • 4
    Add the green peppers, yellow peppers, red peppers, garlic, onions, fennel, and shrimp. Sauté for 1 minute, then add the spices, jalapenos, chicken stock, butter, and corn bread. 
  • 5
    Mix well and place in a baking dish. Bake for 20 minutes and serve.
 
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