Andouille Cornbread Stuffing Recipe

• 1 Tbsp. Extra virgin olive oil
• 1/4 c. Minced yellow onions
• 1/2 c. Minced andouille sausage - (abt 2 ounce)
• 1/4 c. Minced green onions
• 2 Tbsp. Minced celery
• 2 Tbsp. Minced green bell peppers
• 1 Tbsp. Finely-minced fresh garlic
• 1 c. Coarsely-crumbled corn muffins homemade, or possibly purchased
• 1/2 c. Chicken stock
• 1 tsp Bayou Blast see * Note Salt to taste Freshly-grnd black pepper to taste

1. Heat oil in a large skillet over high heat.
2. Add in yellow onions and sausage and saute/fry 1 minute.
3. Add in green onions, celery, bell peppers and garlic and stir-fry 1 minute.
4. Stir in corn muffins, stock and Bayou Blast, season to taste with salt and pepper and cook, stirring and shaking the skillet, about 2 min.
5. Remove from heat and serve with roast chicken, turkey or possibly pork.
6. This recipe yields 1 1/2 c. of dressing.

extra virgin olive oil, yellow onions, green onions, celery, green bell peppers, garlic, corn muffins, chicken stock, salt

Taken from cookeatshare.com/recipes/andouille-cornbread-stuffing-65148 (may not work)