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Prep Time: 15 Minutes Cook Time: 40 Minutes |
Ready In: 55 Minutes Servings: 10 |
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A different kind of dressing..Cajun style! I like to make along with Cornish hens. Ingredients:
2 teaspoons salt |
1 1/2 teaspoons white pepper |
1 teaspoon red pepper |
1 teaspoon oregano |
1/2 teaspoon onion powder |
1/2 teaspoon thyme |
1/2 cup unsalted butter |
3/4 cup chopped onion |
3/4 cup chopped green pepper |
1/2 cup chopped celery |
1 tablespoon minced garlic |
2 bay leaves |
1 lb andouille sausage, chopped |
1 cup chicken broth |
1 tablespoon tabasco sauce |
5 cups crumbled buttermilk cornbread |
1 1/2 cups evaporated milk |
3 eggs |
Directions:
1. SEASONING MIX: Combine thoroughly, set aside.
2. In large sauce pan, melt butter.
3. Add onions, bell pepper, celery, garlic and bay leaves; cook over high heat about 2 minutes, stirring frequently.
4. Add seasoning mix and continue cooking 5 more minutes.
5. Stir in sausage, chicken broth and Tabasco.
6. Cook 5 minutes.
7. Turn off heat.
8. Add cornbread, milk and eggs.
9. Spoon into a greased baking dish.
10. Bake at 350°F until brown on top, about 40 minutes.
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