Andouille Sausage Cornbread Dressing

By
Diana Rattray
Diana Rattray
Diana Rattray
Southern-cuisine expert and cookbook author Diana Rattray has created more than 5,000 recipes and articles in her 20 years as a food writer.
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Updated on 04/11/21
Andouille sausage cornbread dressing recipe

The Spruce / Katarina Zunic
Prep: 25 mins
Cook: 60 mins
Total: 85 mins
Servings: 8 to 10 servings
Nutrition Facts (per serving)
452 Calories
24g Fat
42g Carbs
17g Protein
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Nutrition Facts
Servings: 8 to 10
Amount per serving
Calories 452
% Daily Value*
Total Fat 24g 31%
Saturated Fat 11g 54%
Cholesterol 227mg 76%
Sodium 905mg 39%
Total Carbohydrate 42g 15%
Dietary Fiber 4g 14%
Protein 17g
Calcium 240mg 18%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Dressing—or stuffing, if you prefer to call it that—is an essential part of American Thanksgiving for many people. But its ingredients differ widely from cook to cook and from region to region. In the South, cornbread rather than white bread forms the foundation and andouille sausage is sometimes included—especially around New Orleans—as a nod to Cajun influence.

This baked dressing using homemade cornbread, andouille sausage, and Cajun seasoning brings that tradition to your table. Spice up your holiday spread with this recipe for a bit of adventure. This dressing pairs well with roasted chicken, turkey or pork. Add this unique dressing to your dinner menu this year.

Ingredients

  • For the Cornbread:
  • 1 3/4 cups cornmeal
  • 1 cup all-purpose flour
  • 1 tablespoon baking powder
  • 1 teaspoon salt
  • 1 tablespoon sugar
  • 1 1/2 cups milk
  • 2 large eggs
  • 4 tablespoons butter (melted)
  • For the Dressing:
  • 4 cups white bread (torn into small pieces)
  • 2 teaspoons dried leaf thyme
  • 1 teaspoon Cajun seasoning
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 2 1/2 to 3 1/2 cups chicken broth (enough to moisten)
  • 12 ounces Cajun-style andouille sausage
  • 1 cup onion (chopped)
  • 1 cup celery (chopped)
  • 1 red bell pepper (chopped)
  • 4 tablespoons butter
  • 3 cloves garlic (finely minced)
  • 1 cup green onion (chopped)
  • 3 large eggs (beaten)

Steps to Make It

Note: while there are multiple steps to this recipe, this dish is broken down into workable categories to help you better plan for preparation and cooking.

Prepare the Cornbread

  1. Gather the ingredients. Preheat the oven to 400 F.

    Ingredients for cornbread
    The Spruce / Katarina Zunic

  2. In a mixing bowl, combine the cornmeal, flour, baking powder, salt, and sugar.

    Flour
    The Spruce / Katarina Zunic

  3. In another bowl, whisk together the milk, eggs, and melted butter.

    Whisk milk, eggs, butter
    The Spruce / Katarina Zunic

  4. Combine the two mixtures and stir until blended.

    Whisk
    The Spruce / Katarina Zunic

  5. Spoon the mixture into a greased 9-inch square baking pan. Bake for 25 to 30 minutes until lightly browned.

    Bake cornbread
    The Spruce / Katarina Zunic

  6. Cool the cornbread, then crumble it into a large bowl.

    Cool the cornbread
    The Spruce / Katarina Zunic

Prepare the Dressing

  1. Gather the ingredients. Preheat oven to 350 F.

    Ingredients for Andouille sausage
    The Spruce / Katarina Zunic

  2. Add the torn white bread to the crumbled cornbread.

    Add torn white bread
    The Spruce / Katarina Zunic

  3. Toss with the thyme, Cajun seasoning, salt, pepper, and about 2 1/2 cups chicken broth.

    Toss with thyme and Cajun seasoning
    The Spruce / Katarina Zunic

  4. Quarter the andouille sausage lengthwise and slice about 1/4-inch thick.

    Chop sausage
    The Spruce / Katarina Zunic

  5. Put the sausage in a large skillet with the chopped onion and celery. Cook over medium heat, frequently stirring, for about 5 minutes.

    Put sausage in large skillet
    The Spruce / Katarina Zunic

  6. Add the red bell pepper and butter and continue cooking, frequently stirring, until the vegetables are tender.

    Add red bell pepper
    The Spruce / Katarina Zunic

  7. Add the garlic and green onion and cook for a minute or two longer.

    Add green onion
    The Spruce / Katarina Zunic

  8. Spoon this sausage and vegetable mixture into the bowl with the bread, cornbread, broth, and seasonings and stir gently to blend. Taste and adjust seasonings, as desired.

    Bowl of sausage
    The Spruce / Katarina Zunic

  9. Add the beaten eggs and stir until blended.

    Add beaten eggs
    The Spruce / Katarina Zunic

  10. Add more chicken broth in small amounts until the mixture is moist but not too mushy.

    Add more chicken broth
    The Spruce / Katarina Zunic

  11. Spoon the mixture into a greased 9 x 13-x 2-inch baking pan.

    Spoon mixture into baking pan
    The Spruce / Katarina Zunic

  12. Cover tightly with foil and bake for 35 minutes.

    Cover tightly
    The Spruce / Katarina Zunic

  13. Remove the foil and continue baking for about 15 minutes longer, or until the top is browned.

    Remove the foil
    The Spruce / Katarina Zunic

  14. Serve and enjoy!

    Andouille sausage cornbread dressing
    The Spruce / Katarina Zunic