• Tommy Centola

Cajun Cornbread Dressing

Updated: Jan 4

Here is another great Thanksgiving dish. I always make cornbread dressing for my wife. It is one of her favorite dishes.

1/2 cup Unsalted Butter

3/4 cup chopped Onion

3/4 cup chopped Green Bell Pepper

1/2 cup chopped Celery

1 tablespoon minced Garlic

2 Bay Leaves

2 tablespoons Creole Seasoning

1 pound Andouille Sausage, chopped

1 cup Chicken Stock or Broth

1 tablespoon Tabasco Sauce

5 cups crumbled Cornbread

1 1/2 cups Evaporated MIlk

3 Eggs

Preheat over to 350 degrees.

In a large sauce pan, melt butter. Add onions, bell pepper, celery, garlic and bay leaves; cook over high heat, about 2 minutes, stirring frequently. Add Creole seasoning and continue cooking 5 more minutes. Stir in sausage, chicken stock amd Tabasco. Cook 5 minutes. Turn off heat. Add cornbread, milk and eggs. Spoon in to a greased baking dish.

Bake until brown on top about 40 minutes.

Enjoy!!!

Now Avail on IBooks You Can’t Keep New Orleans Out Of The Cook

​© 2023 by AMBROSIA. Proudly created with Wix.com