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