Andouille sausage stove-top cornbread stuffing
MAKES 4 TO 6 SERVINGS
2 cups andouille sausage, diced
1 cup yellow onion, diced
1 cup celery, diced
2 cups green peppers, diced
1 tablespoon roasted garlic
1 tablespoon Creole seasoning
Salt and pepper, to taste
3 cups chicken stock
3½ cups cornbread or jalapeno
cornbread, broken into pieces
1 cup Parmesan cheese
2 tablespoons parsley, chopped
Saute the andouille sausage; drain the excess fat.
Saute the vegetables (through green peppers). Then add garlic, Creole seasoning, salt and pepper.
Add chicken stock; simmer on low heat for 10 minutes. Add the cornbread, cheese and parsley. Heat cornbread for 5 minutes, and serve.
Chef Jimmy Bannos
Nutrition facts per serving: 702 calories, 38 g fat, 13 g saturated fat, 71 mg cholesterol, 54 g carbohydrates, 36 g protein, 1737 mg sodium, 7 g fiber
Comments