Cornbread Dressing with Andouille Sausage
salads sides

Cornbread Dressing with Andouille Sausage

Cornbread dressing is a staple on the southern table. Bake our version of this popular side, made with crumbly cornbread – Zatarain’s® Honey Butter Cornbread Mix – and andouille sausage. The sweet-spicy flavor combo along with the homemade taste of Zat’s is perfect for your holiday table, and every other meal in between!

  • 15m

    prep time

  • 25m

    Cook Time

  • 340

    Calories

  • 7

    Ingredients

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Ingredients

10

(2/3-cup)

Servings

  • 1 box Zatarain’s® Honey Butter Cornbread Mix
  • 2 tablespoons butter
  • 1 package (12 ounces) fully cooked smoked andouille sausage, finely chopped
  • 1 cup chopped onion
  • 1/2 cup chopped celery
  • 1/2 cup chopped green bell pepper
  • 1/2 cup Kitchen Basics® Original Chicken Stock

Instructions

  • Preheat oven to 375°F. Prepare cornbread as directed on package. Cool completely on wire rack. Coarsely crumble cornbread and place in large bowl. Set aside.

  • Melt butter in large skillet or cast iron skillet on medium heat. Add sausage; cook and stir 3 minutes or until browned. Add onion, celery and bell pepper; cook and stir 5 minutes or until vegetables are tender-crisp.

  • Stir sausage mixture into crumbled cornbread. Add stock; toss gently until well mixed. Spoon into 13x9-inch baking dish lightly sprayed with no stick cooking spray.

  • Bake 12 to 15 minutes or until heated through and lightly browned.

Nutrition information (per Serving)

Reviews

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