Cajun Cornbread Dressing (Stuffing)

Ingredients

• 6 cups cubed cornbread (stale - see recipe)
• 1 teaspoon olive oil
• 1/2 pound diced andouille sausage
• 3/4 cup diced yellow onion
• 1/2 cup diced celery
• 1/2 cup diced bell pepper (green or red)
• 3 cloves garlic (minced)
• 1 Tablespoon Cajun seasoning (divided)
• 1 teaspoon kosher salt (skip if your seasoning contains salt)
• 4 cups chicken stock (room temp or slightly warm)
• 2 eggs (beaten)
• 1/4 cup heavy cream
• 6 Tablespoons butter (melted)
• 3 Tablespoons smoked paprika
• 1 Tablespoon onion powder
• 1 Tablespoon garlic powder
• 2 teaspoon kosher salt
• 1 teaspoon ground white pepper
• 1 teaspoon ground mustard
• 1 teaspoon dried oregano
• 1 teaspoon dried thyme
• 1 teaspoon cayenne pepper
• 1/2 teaspoon dried basil

Instructions

1. 1

   make: STALE CORNBREAD: Make the cornbread and allow it to cool. Cut into 3/4-inch pieces, loosely cover with a dish towel, and let sit overnight OR dry in the oven at 200°F for 1 to 2 hours, gently tossing a couple of times.

2. 2

   Preheat your oven to 400°F. Grease a 13x9-inch casserole dish and set aside.

3. 3

   cook: Heat the olive oil in a medium-sized skillet over medium heat. Add the diced sausage and cook for 5 to 6 minutes, until browned. Move to a plate and do not clean out the pan. Add the onion, celery, and pepper to the pan. Sauté for 5 minutes, then add the garlic and cook for an additional minute. Add more oil as needed.

4. 4

   toss: In a large bowl, break up the cornbread. You want some pieces and some crumbs. Toss with the sautéed veggies, sausage, 2 teaspoons of Cajun seasoning, and salt (skip or reduce if your Cajun seasoning contains salt). Stir in the chicken broth, cream, and whisked eggs.

5. 5

   Add the cornbread mixture to your prepared baking dish. Stir the remaining Cajun seasoning into the melted butter and drizzle over the top.

6. 6

   bake: Cover with foil and bake for 30 minutes. Remove the foil and bake for another 15 to 20 minutes, until golden brown on top.