The best delicious Andouille Cornbread Stuffing recipe with easy-to-follow step-by-step instructions that are straightforward and foolproof. Try this Andouille Cornbread Stuffing recipe today!
Hello my friends, this Andouille Cornbread Stuffing recipe will not disappoint, I promise! Made with simple ingredients, our Andouille Cornbread Stuffing is amazingly delicious, and addictive, everyone will be asking for more Andouille Cornbread Stuffing.
What Makes This Andouille Cornbread Stuffing Recipe Better?
The answer is simple, Simplicity, Foolproof, Straightforward, and Tested. Yes, all recipes have been tested before posting including this Andouille Cornbread Stuffing.
Ready to make this Andouille Cornbread Stuffing Recipe? Let’s do it!
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1 tb Olive oil
1/4 c Chopped yellow onions
1/2 c Chopped andouille sausage -;
-(abt 2 oz)
1/4 c Chopped green onions
2 tb Chopped celery
2 tb Chopped green bell peppers
1 tb Finely-chopped fresh garlic
1 c Coarsely-crumbled corn
-muffins; homemade, or
-purchased
1/2 c Chicken stock
1 ts Bayou Blast; see * Note
Salt; to taste
Freshly-ground black pepper;
-to taste
* Note: See the “Bayou Blast – {Emeril’s Creole Seasoning}” recipe which is
included in this collection.
Heat oil in a large skillet over high heat. Add yellow onions and sausage
and saute 1 minute. Add green onions, celery, bell peppers and garlic and
stir-fry 1 minute. Stir in corn muffins, stock and Bayou Blast, season to
taste with salt and pepper and cook, stirring and shaking the skillet,
about 2 minutes. Remove from heat and serve with roast chicken, turkey or
pork.
Yields
1 Servings
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