Cornbread Stuffing With Oysters And Andouille

Name: Cornbread Stuffing With Oysters And Andouille
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 recipe cornbread or two (8-1/2-ounces each) boxes cornbread mix, prepared, cut into 1-inch cubes, dried (about 8 cups); 2 tablespoons vegetable oil, plus more for greasing; 1/2 pound andouille sausage, sliced into 1/2-inch half-moons; 1 medium onion, finely chopped; 3 celery stalks, finely chopped; 1 red bell pepper, finely chopped; 2 jalapenos, seeded, minced; 3 cups chicken stock; 3 large eggs, lightly beaten; 1 pint oysters, drained, coarsely chopped; 1 bunch scallions, coarsely chopped; 1/2 cup chopped flat-leaf parsley; 2 teaspoons salt; 1 1/2 teaspoons black pepper; 1/4 to 1/2 teaspoon black pepper; 1 1/2 teaspoons poultry seasoning; 1/2 teaspoon dried oregano; 1 tablespoon chopped fresh thyme

Servings: persons

1 recipe cornbread or two (8-1/2-ounces each) boxes cornbread mix, prepared, cut into 1-inch cubes, dried (about 8 cups)
2 tablespoons vegetable oil, plus more for greasing
1/2 pound andouille sausage, sliced into 1/2-inch half-moons
1 medium onion, finely chopped
3 celery stalks, finely chopped
1 red bell pepper, finely chopped
2 jalapenos, seeded, minced
3 cups chicken stock
3 large eggs, lightly beaten
1 pint oysters, drained, coarsely chopped
1 bunch scallions, coarsely chopped
1/2 cup chopped flat-leaf parsley
2 teaspoons salt
1 1/2 teaspoons black pepper
1/4 to 1/2 teaspoon black pepper
1 1/2 teaspoons poultry seasoning
1/2 teaspoon dried oregano
1 tablespoon chopped fresh thyme

1
Grease a 9-by-13 baking dish with vegetable oil. Heat the 2 tablespoons oil in a large skillet over medium heat. Add andouille, onion, celery, bell pepper and jalapenos. Cook, stirring, for 5 to 8 minutes, until the vegetables begin to soften. Remove from heat.
2
Preheat oven to 350 degrees.
3
In a large bowl, combine cornbread with stock. Add cooked vegetables, eggs, oysters, scallions, parsley, salt, pepper, cayenne, poultry seasoning, oregano and thyme. With your hands mix all ingredients well. Transfer mixture to the prepared baking dish. Cover with foil and bake 1 hour.
4
Remove baking dish from oven, uncover, bake another 20 minutes, until the top of the stuffing is golden brown and crusty. Remove from the oven; let sit at least 15 minutes before serving.
5
Leftovers can be refrigerated for 1 or 2 days.

539

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

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

My Personal Notes

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

You need 18 ingredients. The key ingredients include: 1 recipe cornbread or two (8-1/2-ounces each) boxes cornbread mix, prepared, cut into 1-inch cubes, dried (about 8 cups), 2 tablespoons vegetable oil, plus more for greasing, 1/2 pound andouille sausage, sliced into 1/2-inch half-moons, 1 medium onion, finely chopped, and more.

Yes, Cornbread Stuffing With Oysters And Andouille falls under the Seafood 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.

That's it — enjoy your meal!