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Andouille Cornbread Dressing

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Ingredients
  • 20 oz. cornbread mix your favorite, cooked and crumbled
  • 1 lb. andouille sausage chopped
  • 1/4 cup olive oil
  • 1 cup sweet onion finely chopped
  • 1 cup tri-color bell peppers finely chopped
  • 1 cup celery finely chopped
  • 1/2 cup carrots finely chopped
  • 2 cloves garlic minced
  • 1-2 jalapeños seeds removed & finely chopped (adjust for spice preference)
  • 1 Tbsp. Tony Chachere’s Creole seasoning
  • 1 tsp. salt or to taste
  • 1/2 tsp. black pepper or to taste
  • 1 tsp Smoked Paprika
  • 3-4 cups chicken broth adjust for desired moisture level
  • 6 Tbsp. melted butter
  • Fresh parsley chopped (optional for garnish)
Instructions
Prepare the cornbread:
  • Preheat oven to 350°F. Bake the cornbread according to package directions. Once cool, crumble into small pieces and set aside.
Cook the sausage:
  • Heat olive oil in a large skillet over medium heat. Add the andouille sausage and cook until browned, about 5-7 minutes. Remove the sausage from the skillet and set aside.
Sauté the vegetables:
  • In the same skillet, add the onions, carrots, celery, and bell peppers. Cook for 5-7 minutes until softened. Stir in garlic and jalapeños, cooking for an additional 2 minutes. Season with Tony Chachere’s, salt, black pepper and smoked paprika. Remove from heat.
Combine ingredients:
  • In a large mixing bowl, combine the crumbled cornbread, cooked sausage, and sautéed vegetables. Gradually stir in chicken broth until the mixture is moist but not soggy.
Bake the dressing:
  • Transfer the mixture to a greased 9x13-inch baking dish. Drizzle melted butter over the top and bake uncovered for 35-40 minutes, or until the top is golden and crispy. Add more broth as needed during baking to keep the dressing moist.
Garnish and serve:
  • Let the dressing cool for 10 minutes before serving. Garnish with chopped parsley if desired.
Notes
  • Make Ahead:
    You can prepare this dressing up to 24 hours in advance. Store it in the refrigerator, covered, and add additional broth before baking to keep it moist.
  • Storage Tips:
    • Refrigerate leftovers in an airtight container for up to 4 days.
    • Freeze for up to 3 months. Reheat in the oven at 300°F or microwave until warmed through.
  • Variations:
    • For even more Cajun flair, consider adding a handful of chopped green onions or a splash of hot sauce to the mixture.
    • Swap out andouille sausage for another smoked sausage if preferred.
This Andouille Cornbread Dressing is perfect for Thanksgiving but versatile enough for any holiday spread. A little heat, a lot of flavor, and that crispy, golden topping will have your guests coming back for seconds!

Freezing Option

To freeze the dressing, transfer the mixture (before baking) to a large zip-top freezer bag. Remove as much air as possible and seal tightly. Use only half the amount of broth before freezing and save the rest to add after thawing. Store in the freezer for up to 3 months. When ready to use, allow ample time for the dressing to thaw completely in the refrigerator before transferring it to a baking dish, adding the remaining broth, and baking as directed.