Shelly's Recipe

ANDOUILLE SAUSAGE STOVE TOP CORNBREAD STUFFING

Category: Casseroles - Pork

2 cups Andouille sausage, diced
1 cup Yellow onion, diced
1 cup Celery, diced
2 cups Green pepper, diced
1 tbsp Roasted garlic
1 tbsp Creole seasoning
3 cups Chicken stock
3 1/2 cups Jalapeño Cornbread, diced in 1" cubes
1 cup Parmesan Cheese
2 tbsp Parsley Chopped
Salt and Pepper to taste

Using a large saute pan, saute the sausage until cooked through. Drain the excess fat and add the onion, celery, and green pepper, garlic and Creole seasonings and stir to combine well.

Add chicken stock and allow the mixture to simmer at low heat for 10 minutes, stirring occasionally. Add the cornbread, cheese, and parsley and continue cooking, stirring frequently, for an additional five minutes. Serves 4 to 6