Good Morning America Recipes

Cajun Cornbread Stuffing with Andouille Sausage

Aureole Chef Chris Lee

Executive chef Christopher Lee makes an original stuffing with Tanya Steel.
Difficulty: Easy
Cook Time: min


  • For the Stuffing:
  • 2 cup of andouille sausage cut into half moons
  • 10 pc's shrimp peeled and de-veined (size 16/20, head off preferably)
  • 1 cup green pepper, small dice
  • 1 cup red pepper, small dice
  • 1 cup yellow pepper, small dice
  • ½ cup fennel, small dice
  • 1 cup spanish onion, small dice
  • 2 garlic cloves, minced
  • ½ cup pickled jalapeno's, minced
  • 1 tea chile powder
  • 1 tea smoked paprika powder
  • 1 tea sweet paprika powder
  • ½ tea cayenne pepper
  • 1 tea file powder (ground sassafras)
  • 1 cup chicken stock
  • 2 tb sweet butter
  • 2 qts corn bread, ripped in large chunks
  • TT salt
  • 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.

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