Andouille Sausage Cornbread Dressing

cornbread dressing with andouille sausage
Diana Rattray
  • 85 mins
  • Prep: 25 mins,
  • Cook: 60 mins
  • Yield: 8 to 10 servings
Ratings (4)

Dressing, or stuffing if you call it that, is an essential part of the American Thanksgiving. But its ingredients differ widely from cook to cook and from region to region. In the South, cornbread rather than white bread forms the basis, and andouille sausage is often included, especially around New Orleans, as a nod to Cajun influence.

This baked dressing, with cornbread, andouille sausage, and Cajun seasoning, brings that tradition to your table. Spice up your holiday spread with this recipe for a bit of adventure. This dressing pairs well with roasted chicken, turkey or pork.

What You'll Need

  • Cornbread
  • 1 3/4 cups cornmeal
  • 1 cup all-purpose flour
  • 1 tablespoon baking powder
  • 1 teaspoon salt
  • 1 tablespoon sugar
  • 1 1/2 cups milk
  • 2 large eggs
  • 4 tablespoons butter, melted
  • Dressing
  • 4 cups torn white bread
  • 2 teaspoons dried leaf thyme
  • 1 teaspoon Cajun seasoning
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 2 1/2 to 3 1/2 cups chicken broth
  • 12 ounces Cajun-style andouille sausage
  • 1 cup onion, chopped
  • 1 cup celery, chopped
  • 1 red bell pepper, chopped
  • 4 tablespoons butter
  • 3 cloves garlic, finely minced
  • 1 cup green onion, chopped
  • 3 large eggs, beaten

How to Make It

Cornbread Preparation

  1. In a mixing bowl, combine the cornmeal, flour, baking powder, 1 teaspoon salt and sugar.
  2. In another bowl, whisk together the milk, 2 eggs, and 4 tablespoons melted butter.
  3. Combine the two mixtures and stir until blended.
  4. Spoon the mixture into a greased 9-inch square baking pan. Bake for 25 to 30 minutes in a preheated 400 F oven until lightly browned.

Dressing Preparation

  1. Cool the cornbread and then crumble it into a large bowl.
  1. Add the torn white bread to the crumbled cornbread.
  2. Toss with the thyme, Cajun seasoning, 1/2 teaspoon salt, pepper and about 2 1/2 cups chicken broth.
  3. Quarter the andouille sausage lengthwise and slice about 1/4-inch thick.
  4. Put the sausage in a large skillet with the chopped onion and celery.
  5. Cook over medium heat, stirring frequently, for about 5 minutes.
  6. Add the red bell pepper and butter and continue cooking, stirring frequently, until the vegetables are tender.
  7. Add the garlic and green onion and cook for a minute or two longer.
  8. Spoon this sausage and vegetable mixture into the bowl with the bread, cornbread, broth and seasonings and stir gently to blend.
  9. Taste and adjust seasonings, as desired.
  10. Add the beaten eggs and stir until blended.
  11. Add more chicken broth in small amounts until the mixture is moist but not too mushy.
  12. Spoon the mixture into a greased 9- by13-inch baking dish.
  13. Cover tightly with foil and bake for 35 minutes at 350 F.
  14. Remove the foil and continue baking for 15 minutes longer, or until top is browned.