A Southern Cornbread Dressing recipe that is made from gluten-free cornbread, bell peppers, onions, celery, andouille sausage, and full of soul food spices.
With remaining sausage grease, add 2 tablespoons olive oil, bell pepper, onion, celery, ½ teaspoon salt and ¼ teaspoon pepper. Saute vegetables for 8-10 minutes over medium heat, or until onions begin to brown.
Add crushed garlic and continue cooking for 2 minutes.
While vegetables are cooking, whisk together blackened seasoning mix.
Crumble cornbread until there are no large clumps remaining. Combine sausage, vegetables, seasoning mix, salt, and cornbread in the baking dish. Toss to mix thoroughly.
Pour 3 - 3 ½ cups of chicken broth into cornbread mixture. (This may seem like a lot at first, but remember, you will be baking this and a lot of the moisture will evaporate.)
Bake uncovered for 30-35 minutes, or until the top begins to get crispy. Add more chicken broth as needed.
Let sit for 10 minutes before serving. Top with finely chopped parsley and enjoy!