Cajun Cornbread Stuffing with Andouille Sausage
Aureole Chef Chris Lee
Heat a large pot over high heat. When hot, add 2 ounces of cooking oil and sauté the andouille until golden brown. Then add the green peppers, yellow peppers, red peppers, garlic, onions, fennel, and shrimp.
Sauté for 1 minute, then add the spices, jalapenos, chicken stock, butter, and corn bread. Mix well and place in a baking dish.
Bake for 20 minutes and serve.
More Info: Kids Friendly