GOLDEN CORNBREAD AND CAJUN ANDOUILLE SAUSAGE STUFFING

 

GOLDEN CORNBREAD AND CAJUN ANDOUILLE SAUSAGE STUFFING

Cornbread:

1 cup of yellow corn meal

1 cup of all purpose flour

3 tbsp white sugar

4 tsp baking powder

½ tsp of kosher salt

1 large egg, whisked

¼ cup of vegetable oil

Preheat oven to 400⁰F .

 Spray PAM into 8 square inch pan.  In a separate bowl, mix all ingredients slowly .  Pour the prepared batter in the pan and bake it for 20mins.Cornbread is ready when inserted toothpick comes out clean.

Andouille Sausage Mixture

1 cup of Cajun Andouille sausage (Purchase from any specialized sausage markets or whole foods)

¼ cup of white onions

½ cup of chopped celery

½ cup of red bell peppers

I tbsp finely chopped garlic

½ cup of vegetable broth

Heat oil in a skillet and cook the sausage till the fat renders (about 5 mins). Saute the garlic and followed by the chopped vegetables for 3 minutes.  Remove from heat and set it aside.

In separate bowl, crumble cornbread and add the sausage mixture, gently add vegetable broth till mixture is damp, not wet or mushy.

 Transfer  mixture to a baking dish, bake for 25 minutes or until the top is golden brown.

Tags: cajun andouille sausage, cornbread recipe, mimi ceralde, stuffing, thanksgiving menu