Andouille Cornbread Dressing
This recipe is adapted from the book Emeril's New New Orleans Cooking and it's delicious and easy to make. Though there is nothing like serving it hot from the oven, it can also be made a ahead of...
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.emerils.com.
Cooking tools:
- Oven
- Skillet
- Mixing bowl
- Wooden spoon
- Baking dish
- Baking pan
- Measuring cup
- Measuring spoon
- Chef's knife
- Cutting board
- Pastry brush
- Spoon
Ingredients
- 1/4 cup olive oil
- 1 pound andouille sausage or other smoked sausage, chopped
- 1 cup chopped onion
- 1 cup chopped green onion
- 1/2 cup chopped celery
- 1/2 cup chopped green bell pepper
- 3 tablespoons minced garlic
- 6 1/2 cups crumbled Jalapeno Corn Muffins, or other cornbread
- 1 tablespoon Emeril's Creole Seasoning
- 1/2 teaspoon salt
- 1/4 freshly ground black pepper
- 1/4 teaspoon cayenne
- 5 cups chicken broth
- 6 tablespoons melted butter
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