15m
PREP TIME
25m
COOK TIME
340
CALORIES
7
INGREDIENTS
Servings: 10 (2/3-cup)
Ingredients
- 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 chicken stock
INSTRUCTIONS
- 1 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.
- 2 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.
- 3 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.
- 4 Bake 12 to 15 minutes or until heated through and lightly browned.
