Description
This Cajun Cornbread Dressing combines savory and spicy flavors with tender vegetables, spicy andouille sausage, and moist cornbread, baked to perfection for a crispy top and rich, savory interior. Ideal as a hearty side dish for holiday meals or southern-inspired dinners.
Ingredients
Scale
Cornbread
- 1 (20-ounce) package cornbread mix (gluten-free if needed, cooked in a 9 x 13 inch pan according to package directions)
Sausage and Vegetables
- 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)
Seasonings and Broth
- 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, for garnish)
Instructions
- Preheat Oven: Preheat your oven to 350 degrees Fahrenheit to prepare for baking the dressing later.
- Prepare Cornbread: Cook the cornbread according to the package directions in a 9 x 13 inch pan. Allow it to cool enough to handle, then crumble it by hand or using a fork so that there are no clumps larger than a quarter.
- Cook Sausage: In a skillet over medium heat, cook the andouille sausage pieces for 10 to 15 minutes, stirring occasionally until browned. Remove the sausage and place on a paper towel-lined plate to drain excess grease.
- Sauté Vegetables: Using the same skillet with remaining sausage grease, add olive oil, diced bell pepper, onion, celery, ½ teaspoon salt, and black pepper. Cook over medium heat for 8 to 10 minutes until onions caramelize. Add minced garlic and cook for an additional 2 minutes until fragrant. If making your own Cajun seasoning, whisk it together during this time.
- Combine Ingredients: In a large baking dish, combine the cooked sausage, sautéed vegetables, Cajun seasoning, remaining ½ to 1 teaspoon salt, and crumbled cornbread. Toss thoroughly to mix well. Pour 3 to 3 ½ cups of chicken broth over the mixture, ensuring it’s moistened but not soupy.
- Bake the Dressing: Bake the mixture uncovered in the preheated oven for 30 to 35 minutes until the top is golden brown and crispy. If necessary, add more chicken broth during baking to keep moist.
- Rest and Garnish: Remove from oven and let the dressing sit for 10 minutes before serving. Garnish with finely chopped parsley if desired.
Notes
- Use gluten-free cornbread mix if you require a gluten-free dish.
- Adjust the amount of Cajun seasoning to taste depending on your preferred spice level.
- If you prefer a moister dressing, increase chicken broth slightly; for a firmer texture, use less broth.
- Allow the dressing to rest after baking to set properly and enhance flavors.
- This dish pairs wonderfully with roasted turkey or chicken for a classic southern meal.
