Original Post: https://www.evolvingtable.com/ham-family-cornbread-dressing/
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 Cajun seasoning round out this Louisiana side dish.
Servings: 12 servings
Ingredients
- 1 (20-ounce) package cornbread mix gluten-free if needed, cooked in a 9 x 13 inch pan according to package directions
- 1 (13-ounce) package andouille link sausage cut into ½ inch pieces
- 2 tablespoons olive oil
- 1 green bell pepper finely diced
- 4 celery stalks finely diced
- 1 small sweet onion finely diced
- 2 garlic cloves minced
- 1 ½ teaspoons salt divided, to taste
- ¼ teaspoon black pepper
- 3 to 4 cups chicken broth regular sodium
- 1 tablespoon Cajun seasoning
- Parsley optional
Instructions
- Preheat oven to 350 degrees.
- Prepare the cornbread according to the package directions. Once cool enough to touch, crumble using your hands, or a fork, until there are no large clumps bigger than a quarter remaining.1 (20-ounce) package cornbread mix
- Cook the sausage over medium heat for 10-15 minutes, stirring every few minutes, or until the sausage is browned. Remove from the pan and set aside on a paper towel-lined plate to drain.1 (13-ounce) package andouille link sausage
- Add 2 tablespoons of oil to the remaining sausage grease in the skillet along with the bell pepper, onion, celery, ½ teaspoon salt and ¼ teaspoon pepper. Cook the vegetables over medium heat for 8-10 minutes, or until the onions begin to caramelize. Add garlic and continue cooking for 2 minutes, or until fragrant. While the vegetables are cooking, whisk together the Cajun seasoning recipe if you're making your own at home.2 tablespoons olive oil, 1 green bell pepper, 4 celery stalks, 1 small sweet onion, 2 garlic cloves, 1 ½ teaspoons salt, ¼ teaspoon black pepper
- Combine the sausage, vegetables, seasoning mix, remaining ½ to 1 teaspoon salt, and cornbread in the baking dish. Toss to mix thoroughly. Pour 3 to 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 tablespoon Cajun seasoning, 3 to 4 cups chicken broth
- Bake, uncovered, for 30 to 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, if desired.Parsley
Video
Notes
- Cajun seasoning mix: I like to make my own so I can control the heat (I use this recipe here.) But Slap Ya Mama or even Tony Chachere's are great store-bought alternatives! (Just make note of how much sodium are in these mixes and adjust the salt to taste!)
- Cooking the sausage: To get a nice char on the sausage, leave them in the skillet, undisturbed, for a few minutes before flipping.
- Get the topping crispy: Avoid covering with foil while baking so the edges get nice and crisy!
- Make ahead: Let the dressing sit at room temperature for 30-60 minutes before baking.
- Storage: Once cooked, keep in an airtight container in the refrigerator for up to 4 to 5 days. You can also seal in an airtight freezer-safe container and freeze for up to 3 months.
Nutrition
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
