Cornbread and Andouille Stuffing Recipe | Nola Cuisine – musical-grandhotel.com

Ingredients

• 4 Tbsp Unsalted Butter
• 1 Cup Andouille Sausage, finely diced
• 1 Cup Spanish Onion, finely diced
• 1 Cup Bell Pepper, finely diced
• 1/2 Cup Celery, finely diced
• 2 Tbsp Fresh Garlic, minced
• 1 Tbsp Fresh Thyme leaves, chopped
• 1 Tbsp Creole Seasoning (less if using commercial, they have more salt)
• 4 Cups leftover Cornbread, crumbled
• 1/2 – 1 Cup Chicken Stock
• 1 Cup Green Onions, finely sliced
• 1 Egg