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Southern cornbread dressing is the perfect holiday side.
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5 from 14 votes

Cajun Cornbread Dressing Recipe

Cajun Cornbread Dressing with Sausage is a delicious soul food twist on a Southern, Thanksgiving favorite. This easy recipe has a cornbread base while sausage, veggies, and blackened seasoning round out this Creole side dish.
Prep Time30 minutes
Cook Time30 minutes
Total Time1 hour
Course: Side Dish
Cuisine: American
Servings: 12 servings


  • 20 oz. package cornbread mix gluten-free if needed, cooked in a 9 x 13 inch pan according to package directions
  • 13 oz. package of link sausage cut into ½ inch pieces
  • 2 Tbsp. oil olive or avocado
  • 1 green bell pepper finely chopped
  • 4 stalks celery finely chopped
  • 1 small sweet onion finely chopped
  • 2 cloves garlic minced
  • 1 ½ tsp. salt divided, to taste
  • ¼ tsp. pepper
  • 3 to 4 cups chicken broth regular sodium
  • 1 Tbsp. blackened seasoning mix or Cajun seasoning
  • Parsley optional


  • Preheat oven to 350 degrees.
  • Prepare the cornbread according to the package directions. Once cool enough to touch, crumble using your hands until there are no large clumps remaining.
    20 oz. package cornbread mix
  • Cook sausage over medium heat for 10-15 minutes or until sausage is browned. Remove sausage from pan and set aside.
    13 oz. package of link sausage
  • Saute Vegetables: 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 if making your own at home.
    2 Tbsp. oil, 1 green bell pepper, 4 stalks celery, 1 small sweet onion, 2 cloves garlic, 1 ½ tsp. salt, ¼ tsp. pepper
  • Mix Everything in Dish: Combine sausage, vegetables, seasoning mix, remaining ½ to 1 teaspoon 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.)
    1 Tbsp. blackened seasoning mix, 3 to 4 cups chicken broth
  • Bake in preheated oven, 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!



Storage Directions

  • To Store: Once cooked, keep in an airtight container in the refrigerator for up to 4 to 5 days.
  • To Freeze: Seal in an airtight freezer-safe container and freeze for up to 3 months.
  • To Reheat: Warm in the oven at 300°, or microwave until heated through.


Calories: 276kcal | Carbohydrates: 40g | Protein: 5g | Fat: 10g | Saturated Fat: 3g | Cholesterol: 22mg | Sodium: 1095mg | Potassium: 144mg | Vitamin A: 285IU | Vitamin C: 9.2mg | Calcium: 128mg | Iron: 2.4mg