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- Source: Cooking Section, October 2000
- Dish Type: Sides
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Cornbread and Andouille Dressing
Instructions
Heat the oil in a large skillet over mediium heat and brown the andouille about 3 minutes. Add the onions, bell peppers, and celery. Saut´ for about 5 minutes, or until the vegetables are wilted. Add the corn bread and water and mix well. Season with the salt and cayenne. Cook, stirring, for 2 to 3 minutes. Remove from the heat.
Serve warm or let cool to room temperature if using as a stuffing.
Yield: 4 servings
Ingredients
- 1 tablespoon vegetable oil
- 1/2 cup chopped onions
- 1/4 cup chopped bell peppers
- 1/4 cup chopped celery
- 2 cups water
- 3/4 teaspoon salt
- 1/8 teaspoon cayenne
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