Smoked-Oyster-and-Andouille Dressing
Smoked-Oyster-and-Andouille Dressing might be just the side dish you are searching for. One portion of this dish contains about 11g of protein, 28g of fat, and a total of 431 calories. This recipe serves 10. This recipe covers 15% of your daily requirements of vitamins and minerals. A mixture of bell pepper, thyme, chicken broth, and a handful of other ingredients are all it takes to make this recipe so yummy. From preparation to the plate, this recipe takes about 2 hours and 10 minutes.
Instructions
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.
Add onion and next 2 ingredients to butter; saut 8 minutes or until tender.
Add sage and next 2 ingredients, and saut 1 minute. Stir in Cajun seasoning and next 2 ingredients; remove from heat.
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.
Bake, covered, at 400 for 30 minutes. Uncover and bake 30 more minutes or until browned and thoroughly cooked.
Let stand 10 minutes before serving.
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.)