Cajun Cornbread Dressing (Stuffing)
Cajun dressing with andouille sausage and a cornbread base
Servings: 10
Calories: 696kcal
Ingredients
- 6 cups cubed cornbread stale - see recipe
- 1 teaspoon olive oil
- ½ pound diced andouille sausage
- ¾ cup diced yellow onion
- ½ cup diced celery
- ½ 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
- ¼ cup heavy cream
- 6 Tablespoons butter melted
Homemade Cajun Seasoning
- 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
- ½ teaspoon dried basil
Instructions
- STALE CORNBREAD: Make the cornbread and allow it to cool. Cut into ¾-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.
- Preheat your oven to 400°F. Grease a 13x9-inch casserole dish and set aside.
- 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.
- 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.
- Add the cornbread mixture to your prepared baking dish. Stir the remaining Cajun seasoning into the melted butter and drizzle over the top.
- Cover with foil and bake for 30 minutes. Remove the foil and bake for another 15 to 20 minutes, until golden brown on top.
Notes
- Do not use sweet cornbread; a pinch of sugar is fine.
- Leftover Cajun seasoning will last for several months in an airtight container at room temperature. This recipe makes more than needed for the dressing.
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