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