Cornbread Stuffing with Oysters and Andouille Recipe

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 Crusty Cornbread (page 29), or two 8 1/2 ounce boxes cornbread mix, prepared as directed, and cut into 1 inch cubes (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 and minced; 3 cups Chicken Stock (page 28); 3 large eggs, lightly beaten; 1 pint shucked oysters, drained and coarsely chopped; 1 bunch scallions, coarsely chopped; 1/2 cup chopped fresh flat leaf parsley leaves; 2 teaspoons salt; 1 1/2 teaspoons black pepper; 1/4 to 1/2 teaspoon cayenne pepper; 1 1/2 teaspoons poultry seasoning; 1/2 teaspoon dried oregano; 1 tablespoon chopped fresh thyme leaves

Servings: persons

1 recipe Crusty Cornbread (page 29), or two 8 1/2 ounce boxes cornbread mix, prepared as directed, and cut into 1 inch cubes (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 and minced
3 cups Chicken Stock (page 28)
3 large eggs, lightly beaten
1 pint shucked oysters, drained and coarsely chopped
1 bunch scallions, coarsely chopped
1/2 cup chopped fresh flat leaf parsley leaves
2 teaspoons salt
1 1/2 teaspoons black pepper
1/4 to 1/2 teaspoon cayenne pepper
1 1/2 teaspoons poultry seasoning
1/2 teaspoon dried oregano
1 tablespoon chopped fresh thyme leaves

1
Set aside the prepared and cubed cornbread.
2
Grease a 9 x 13-inch baking dish with vegetable oil.
3
Heat the vegetable oil in a large skillet over medium heat.
4
Add the andouille, onion, celery, bell pepper, and jalapenos to the skillet, and cook, stirring, for 5 to 8 minutes, until the vegetables begin to soften.
5
Remove the skillet from the heat and set it aside.
6
Preheat the oven to 350F.
7
In a large mixing bowl, combine the cornbread with the stock, then add the cooked vegetables, the eggs, oysters, scallions, parsley, salt, cayenne pepper, poultry seasoning, oregano, and thyme.
8
Using your hands, mix all the ingredients together to combine.
9
Transfer the cornbread mixture to the prepared baking dish, cover with foil, and bake for 1 hour.
10
Remove the baking dish from the oven, uncover, and bake for an additional 20 minutes, until the top of the stuffing is golden brown and crusty.
11
Remove the dish from the oven, and let sit for at least 15 minutes before serving.

539

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 18 ingredients. The key ingredients include: 1 recipe Crusty Cornbread (page 29), or two 8 1/2 ounce boxes cornbread mix, prepared as directed, and cut into 1 inch cubes (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.

Cornbread Stuffing with Oysters and Andouille

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