Cornbread And Andouille Stuffing Recipe

Name: Cornbread And Andouille Stuffing
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 8-inch pan cornbread (2 inches thick); 1 lb. andouille sausage, sliced in quarters; 3 Tbsp. butter; 2 medium onions, chopped; 1 bunch celery, chopped; 1 bunch green onions, chopped; 1 lb. cooked crawfish tails; 1 tsp. garlic, minced; 1 tsp. thyme; 1 tsp. sage; 2 to 3 c. chicken broth; salt and pepper; Tabasco to taste; 1 bunch Italian parsley

Servings: persons

8-inch pan cornbread (2 inches thick)
1 lb. andouille sausage, sliced in quarters
3 Tbsp. butter
2 medium onions, chopped
1 bunch celery, chopped
1 bunch green onions, chopped
1 lb. cooked crawfish tails
1 tsp. garlic, minced
1 tsp. thyme
1 tsp. sage
2 to 3 c. chicken broth
salt and pepper
Tabasco to taste
1 bunch Italian parsley

1
Preheat oven to 350u00b0.
2
Crumble cornbread into large bowl and set aside.
3
In saute pan cook andouille until fat is rendered. Drain and add to cornbread.
4
Saute onions, celery and 1/2 of green onions in butter.
5
Add crawfish, garlic and herbs.
6
Stir and cook for 3 minutes and add to cornbread mixture.
7
Bring chicken broth to boil and add slowly to cornbread mixture until desired consistency.
8
Season to taste with salt, pepper and Tabasco.
9
Stir in remaining green onions and parsley.
10
Pour into casserole and bake for 30 minutes or until heated throughout.

372

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 8-inch pan cornbread (2 inches thick), 1 lb. andouille sausage, sliced in quarters, 3 Tbsp. butter, 2 medium onions, chopped, and more.

Yes, Cornbread And Andouille Stuffing falls under the Soups & Stews category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Cornbread And Andouille Stuffing

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