Andouille Dressing


An andouille-laced dressing highlights the Cajun trinity of celery, onion, and green pepper.


Editor's Favorite


12 servings

Recipe from

Oxmoor House


1/2 cup butter
1 (1-pound) package Cajun-style cooked andouille sausage, diced
3 cups diced onion
2 cups diced celery
2 cups diced green bell pepper
2 garlic cloves, minced
2 teaspoons rubbed sage
1 teaspoon dried thyme
1/2 teaspoon salt
1/2 teaspoon pepper
1 (16-ounce) package cornbread stuffing mix
4 cups chicken broth


Melt butter in a large nonstick skillet over medium-high heat. Add sausage; cook 4 minutes or until browned. Transfer sausage to a large bowl, reserving drippings in skillet.

Add onion and next 7 ingredients to skillet; cook 8 minutes or until tender, stirring occasionally. Add vegetables and stuffing mix to sausage. Add broth, stirring just until moistened.

Spoon dressing into a greased 15" x 10" roasting pan.

Bake, covered, at 350° for 30 minutes. Uncover and bake 20 more minutes.