Smoked Cajun sausage adds smoky flavor and heartiness to this cornbread dressing. The holy trinity of veggies (onion, bell pepper, and celery) starts most Cajun dishes. They are a great base of flavor. The seasoning mix has a little kick but pulls the flavors together. If you want a different side dish or a holiday meal, give this cornbread dressing a try. Thanksgiving and Christmas are just a couple of months away, so I thought I would share a recipe I make every year. I love cornbread dressing. I wish I had my mom's recipe for it, but she never wrote it down. This recipe holds a close second to hers.
Prep time: Cook time:
Recipe Cuisine: Cajun/Creole Recipe Category: Side Casseroles Yield: 6 Servings
Ingredients :
- SEASONING MIX
- 2 teaspoon(s) salt
- 1 1/2 teaspoon(s) white pepper
- 1 teaspoon(s) red pepper
- 1 teaspoon(s) oregano
- 1/2 teaspoon(s) onion powder
- 1/2 teaspoon(s) thyme
- DRESSING
- 1 stick(s) unsalted butter
- 3/4 cup(s) onion, chopped
- 3/4 cup(s) bell pepper, chopped
- 1/2 cup(s) celery, chopped
- 1 tablespoon(s) garlic, minced
- 2 - bay leaves
- 1 pound(s) smoked sausage, chopped
- 1 cup(s) chicken broth
- 5 cup(s) crumbled buttermilk cornbread
- 12 ounce(s) evaporated milk
- 3 large eggs
Intructions :
- For seasoning mix, combine and mix ingredients in a mixing bowl and set aside
- In a large saucepan, melt butter and add onions, bell pepper, celery, garlic, and bay leaves. Cook over high heat. Saute for about 2 minutes, stirring frequently
- Add the seasoning mix and continue cooking for 5 minutes
- Stir in the sausage and chicken broth. Cook 5 minutes more stirring frequently
- Turn off the heat and remove the bay leaf
- Add the cornbread and milk
- Add beaten eggs
- Spoon dressing into a greased baking dish
- Bake at 350 F until browns on top for about 40 minutes.
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Keyword : recipe-Cajun/Creole-Side Casseroles-Bake