Andouille Cornbread Stuffing

Ingredients

• 1 tablespoon olive oil
• 1/4 cup chopped yellow onions
• 1/2 cup chopped andouille sausage (about 2 ounces)
• 1/4 cup chopped green onions
• 2 tablespoons chopped celery
• 2 tablespoons chopped green bell peppers
• 1 tablespoon finely chopped fresh garlic
• 1 cup coarsely crumbled homemade or purchased corn muffins
• 1/2 cup chicken stock
• 1 teaspoon Creole seasoning, or to taste
• Salt and freshly ground black pepper

Instructions

Heat oil in a large skillet over high heat. Add yellow onions and sausage and saute 1 minute. Add green onions, celery, bell peppers and garlic and stir-fry 1 minute.

Stir in corn muffins, stock and Creole Seasoning, season to taste with salt and pepper and cook, stirring and shaking the skillet, about 2 minutes. Remove from heat and let cool before using.

Yield: 1 1/2 cups

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