Andouille Cornbread Dressing - Chef Frank Brigtsen Recipe - (4.3/5)

Ingredients

• FOR THE CORNBREAD:
• 3/4 cup all-purpose white flour
• 3/4 cup yellow corn meal
• 1 1/2 teaspoons baking powder
• 1 teaspoon baking soda
• 2 1/2 teaspoons salt
• 4 tablespoons granulated white sugar
• 2 teaspoons finely chopped fresh jalapeno pepper
• 1/2 cup thinly sliced green onions
• 2 eggs
• 1/4 cup melted unsalted butter
• 1 1/4 cup buttermilk
• TO MAKE THE CORNBREAD DRESSING
• 1 tablespoon pomace olive oil or vegetable oil
• 3 cups finely diced Andouille sausage (quarter the sausage lengthwise and slice 1/4-inch thick)
• 8 cups finely diced yellow onions (1/4-inch pieces)
• 5 cups finely diced celery (1/4-inch pieces)
• 3 cups finely diced red, yellow and green bell peppers (1/4-inch pieces)
• 2 bay leaves
• 1 teaspoon salt
• 1/2 teaspoon dried whole-leaf thyme
• 1/4 teaspoon ground black pepper
• 1/4 teaspoon ground white pepper
• 1/4 teaspoon ground cayenne pepper
• 1 teaspoon minced fresh garlic
• 3/4 cup chicken or turkey stock
• 4 tablespoons unsalted butter, softened