Smoked-Oyster-And-Andouille Dressing Recipe

Name: Smoked-Oyster-And-Andouille Dressing
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 5 cups crumbled cornbread; 8 ounces sourdough bread slices, cut into 1/2-inch cubes (5 cups); 1 cup butter; 2 cups diced andouille sausage; 2 cups chopped onion (about 1 large); 2 cups finely chopped celery (4 to 5 ribs); 1 cup chopped green bell pepper; 1/4 cup chopped fresh sage; 2 tablespoons chopped fresh thyme; 2 tablespoons chopped fresh rosemary; 1 tablespoon Cajun blackened seasoning; 1 tablespoon poultry seasoning; 1 teaspoon black pepper; 3 (3.75-oz.) cans smoked oysters, drained; 4 cups chicken broth; 4 large eggs, lightly beaten

Servings: persons

5 cups crumbled cornbread
8 ounces sourdough bread slices, cut into 1/2-inch cubes (5 cups)
1 cup butter
2 cups diced andouille sausage
2 cups chopped onion (about 1 large)
2 cups finely chopped celery (4 to 5 ribs)
1 cup chopped green bell pepper
1/4 cup chopped fresh sage
2 tablespoons chopped fresh thyme
2 tablespoons chopped fresh rosemary
1 tablespoon Cajun blackened seasoning
1 tablespoon poultry seasoning
1 teaspoon black pepper
3 (3.75-oz.) cans smoked oysters, drained
4 cups chicken broth
4 large eggs, lightly beaten

1
Preheat oven to 400u00b0. Stir together cornbread and bread cubes in a large bowl. Melt butter in a large saucepan over medium heat. Add sausage, and cook, covered and stirring occasionally, 5 to 7 minutes or until butter turns a light orange. Remove sausage with a slotted spoon; drain on paper towels.
2
Add onion and next 2 ingredients to butter; saute 8 minutes or until tender. Add sage and next 2 ingredients, and saute 1 minute. Stir in Cajun seasoning and next 2 ingredients; remove from heat.
3
Stir vegetables and sausage into cornbread mixture. Stir in oysters and next 2 ingredients. Spread in a lightly greased 13- x 9-inch pan; cover with aluminum foil.
4
Bake, covered, at 400u00b0 for 30 minutes. Uncover and bake 30 more minutes or until browned and thoroughly cooked. Let stand 10 minutes before serving.
5
Note: We tested with Weber New Orleans Cajun Seasoning and cornbread made with Martha White Cotton Country Cornbread Mix. (Do not use a sweet cornbread mix, such as Jiffy.)

1307

kcal

Calories

Fat

Carbs

101

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

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

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

My Personal Notes

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How did you like this recipe?

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

You need 16 ingredients. The key ingredients include: 5 cups crumbled cornbread, 8 ounces sourdough bread slices, cut into 1/2-inch cubes (5 cups), 1 cup butter, 2 cups diced andouille sausage, and more.

Yes, Smoked-Oyster-And-Andouille Dressing falls under the Seafood category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Smoked-Oyster-And-Andouille Dressing

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions