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 serve with roast chicken, turkey or pork.

Yield: 1 1/2 cups