Smoked-Oyster-And-Andouille Dressing

• 5 cups crumbled cornbread
• 8 ounces sourdough bread slices, cut into 1/2-inch cubes (5 cups)
• 1 cup butter
• 2 cups diced andouille sausage
• 2 cups chopped onion (about 1 large)
• 2 cups finely chopped celery (4 to 5 ribs)
• 1 cup chopped green bell pepper
• 1/4 cup chopped fresh sage
• 2 tablespoons chopped fresh thyme
• 2 tablespoons chopped fresh rosemary
• 1 tablespoon Cajun blackened seasoning
• 1 tablespoon poultry seasoning
• 1 teaspoon black pepper
• 3 (3.75-oz.) cans smoked oysters, drained
• 4 cups chicken broth
• 4 large eggs, lightly beaten

1. Preheat oven to 400u0b0. Stir together cornbread and bread cubes in a large bowl. Melt butter in a large saucepan over medium heat. Add sausage, and cook, covered and stirring occasionally, 5 to 7 minutes or until butter turns a light orange. Remove sausage with a slotted spoon; drain on paper towels.
2. Add onion and next 2 ingredients to butter; saute 8 minutes or until tender. Add sage and next 2 ingredients, and saute 1 minute. Stir in Cajun seasoning and next 2 ingredients; remove from heat.
3. Stir vegetables and sausage into cornbread mixture. Stir in oysters and next 2 ingredients. Spread in a lightly greased 13- x 9-inch pan; cover with aluminum foil.
4. Bake, covered, at 400u0b0 for 30 minutes. Uncover and bake 30 more minutes or until browned and thoroughly cooked. Let stand 10 minutes before serving.
5. Note: We tested with Weber New Orleans Cajun Seasoning and cornbread made with Martha White Cotton Country Cornbread Mix. (Do not use a sweet cornbread mix, such as Jiffy.)

cornbread, bread, butter, andouille sausage, onion, celery, green bell pepper, fresh sage, thyme, fresh rosemary, cajun, poultry seasoning, black pepper, oysters, chicken broth, eggs

Taken from www.myrecipes.com/recipe/smoked-oyster-andouille-dressing (may not work)