Andouille Cajun Dressing (with Gluten Free option)

This year for Thanksgiving I wanted to try something other than the Apple Cornbread Dressing that I normally make. I found one from Emeril. I tweaked the recipe just a tad and was so glad I made it. Everyone loved it. It is a bit spicy, so if you like spicy then great. If not, see below on how to make it not spicy with some simple substitutions and omissions.

This would go great with any turkey or ham. We deep fry a turkey that’s injected with Tony Chachere’s Creole Style Butter Marinade. I made a Popeye’s Cajun gravy copycat recipe that is a perfect compliment to any turkey and dressing.

Servings: 6+
Prep Time: 30 minutes
Cooking Time: 50 minutes

Ingredients:
1/4 cup olive oil
1 pound Andouille sausage or other smoked sausage, chopped (I use Aidells)
1 cup chopped onion
1 cup chopped green onion
1/2 cup chopped celery
1/2 cup chopped green bell pepper
3 tbs. minced garlic
6 1/2 cups crumbled Jalapeno Corn Muffins (see instructions below) or other cornbread
1 tbs. Creole Seasoning (I use either Tony Chachere’s or “Slap Ya Mama”
1/2 tsp. salt
1/4 freshly ground black pepper
1/4 tsp. cayenne
2 1/2 cups chicken broth
6 tablespoons melted butter

Directions:
1. Preheat the oven to 425° F.
2. Pour oil in a large skillet and heat on medium. Stir in chopped onions, celery, and bell pepper until soft. Add in sausage and stir. Once sausage is browned add in garlic and green onions.

3. Pour all ingredients into large bowl and add in crumbled cornbread and stir. Add in Creole seasoning, salt, pepper, cayenne and chicken broth.
4. Spray a 9×13 dish with nonstick. Pour dressing into dish.
5. Bake for about 50 minutes or until golden brown. Let cool for about 5 minutes before serving.

Cornbread For this cornbread, I used 2 boxes of Jiffy Cornbread mix. I followed the recipe on the back of the box, but added in 3 tbs. of diced Jalapenos, and 2 cups of shredded Pepper Jack cheese. This makes 12 regular size muffins and you will need all of these for the dressing.

For Gluten Free Cornbread I used 2 bags of Gluten Free Sweet Yellow Cornbread & Muffin Mix

For a Non-Spicy version Leave out the jalapenos in the cornbread and use smoked sausage instead of Andouille. Leave out or lessen the Cajun seasoning.

~Inspired by Emeril

Andouille Cajun Dressing

 

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Prep time

30 mins

Cook time

50 mins

Total time

1 hour 20 mins

 

Author: Lysha @ A Camera & A Cookbook

Recipe type: Entree

Cuisine: American

Serves: 6+

Ingredients

• ¼ cup olive oil
• 1 pound Andouille sausage or other smoked sausage, chopped
• 1 cup chopped onion
• 1 cup chopped green onion
• ½ cup chopped celery
• ½ cup chopped green bell pepper
• 3 tbs. minced garlic
• 6½ cups crumbled Jalapeno Corn Muffins (see instructions below) or other cornbread
• 1 tbs. Creole Seasoning (Tony Chachere's or "Slap Ya Mama"
• ½ tsp. salt
• ¼ freshly ground black pepper
• ¼ tsp. cayenne
• 2½ cups chicken broth
• 6 tablespoons melted butter

Instructions

1. Preheat the oven to 425° F.
2. Pour oil in a large skillet and heat on medium. Stir in chopped onions, celery, and bell pepper until soft. Add in sausage and stir. Once sausage is browned add in garlic and green onions.
3. Pour all ingredients into large bowl and add in crumbled cornbread and stir. Add in Creole seasoning, salt, pepper, cayenne and chicken broth.
4. Spray a 9x13 dish with nonstick. Pour dressing into dish.
5. Bake for about 50 minutes or until golden brown. Let cool for about 5 minutes before serving.

Notes

Cornbread
For this cornbread, I used 2 boxes of Jiffy Cornbread mix. I followed the recipe on the back of the box, but added in 3 tbs. of diced Jalapenos, and 2 cups of shredded Pepper Jack cheese. This makes 12 regular size muffins and you will need all of these for the dressing.

For a Non-Spicy version
Leave out the jalapenos in the cornbread and use smoked sausage instead of Andouille. Leave out or lessen the Cajun seasoning.

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