Cajun Cornbread Stuffing with Andouille Sausage
Aureole Chef Chris Lee
Executive chef Christopher Lee makes an original stuffing with Tanya Steel.
From the kitchen of Chris Lee
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Servings:6
Difficulty: Easy
Cook Time: min
Ingredients
Cooking Directions
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.
Recipe Summary
Main Ingredients: garlic, onions, fennel, shrimp, cornbread, herbs, butter, sausage, chicken stock
Course: Brunch, Casserole, Appetizer/Starter, Side Dish
More Info: Kids Friendly
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Executive chef Christopher Lee makes an original stuffing with Tanya Steel.
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