ANDOUILLE CORNBREAD STUFFING
Steps:
- Preheat oven to 350 degrees. In a large skillet heat oil over high heat. Add the onion and Andouille, and saute for 1 minute. Add the green onions, celery, chopped bell pepper, and garlic, cook 1 minute. Then stir in the cornbread and stock, season with creole spice, salt and pepper, and cook, stirring for 2 minutes. Fill the cavity of the whole peppers and place in a baking dish and bake for 25 minutes.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
Biniyamin Terefe
[email protected]Overall, I thought this stuffing was just okay. It wasn't bad, but it wasn't anything special either.
heueie
[email protected]This stuffing was a lot of work to make, and it wasn't worth it. The flavor was just okay.
Aamish ali
[email protected]I found this stuffing to be a bit bland. I think I would add more spices next time.
Hamisi Saidi
[email protected]This stuffing was a little too dry for my taste. I think I would add more broth next time.
swavy 1839
[email protected]I love this stuffing! It's so flavorful and moist. I always get compliments on it when I make it.
Abu Sahid
[email protected]This stuffing is delicious! The combination of cornbread, andouille sausage, and spices is perfect.
Elegant Joy Okah-Tim
[email protected]I've made this stuffing several times now and it's always a hit. It's become a staple at our holiday dinners.
Md Aminur
[email protected]I made this stuffing for a potluck and it was a huge success. Everyone loved it!
Tuhin Mia5
[email protected]This stuffing is a great way to use up leftover cornbread. It's also a great dish to make ahead of time, which is always a plus.
Sk Jakir
[email protected]I followed the recipe exactly and the stuffing turned out perfectly. It was so good that I ate it all myself!
Ryker Wolf Nhyansky
[email protected]This stuffing was a hit at our Thanksgiving dinner! It was moist and flavorful, with a perfect balance of sweet and savory. The cornbread added a nice texture and the andouille sausage gave it a bit of a kick. I will definitely be making this again.