Creole Cornbread Stuffing with Andouille Sausage 5 cups day old cornbread, diced into 2 inch chunks 1 stick butter 1 cup chicken gizzards 1 cup evaporated milk 1 cup chicken broth 1 cup onions, diced 1 cup bell pepper, diced 1/2 cup celery, diced 2 cloves garlic, minced 1/2 cup gizzard juice 3 eggs, beaten 4 tablespoon extra virgin olive oil 1 tablespoon hot sauce 1 tablespoon creole seasonings 1 tablespoon black pepper 1 tablespoon garlic powder 1 tablespoon onion powder 1/2 tablespoon oregano, crushed 1 teaspoon dried thyme 1 teaspoon cayenne pepper Rinse gizzards and place in a pot covered with water, bring to boil, reduce heat and simmer for about 1 hour are until tender. Add more water as needed throughout cooking. Once gizzards are complete, add gizzards to blender and process until diced finely, reserve gizzard liquid, and add water if needed to make 1/2 cup. Set aside. Mix seasoning blend and set aside. Add butter and olive oil to a big pan over medium high heat, add bell peppers, onions, and celery and cook for 5 minutes, season with 1 tablespoon of seasoning blend, add garlic and cook 1 minute more. Add Andouille sausage to pan, season with remaining seasoning blend, and hot sauce, cook for about 15 minutes, breaking up sausage as it browns. Remove from heat and allow mixture to cool. Preheat oven to 350 degrees. Add cooled mixture to diced cornbread. Mix eggs, milk, broth, and gizzard juice, mix well. Pour over cornbread mixture and blend well. Place mixture into a 13X 9 inch greased casserole dish and bake covered for 45 minutes, remove foil and bake 15 minutes, are until top is golden brown
Posted on: Sat, 23 Nov 2013 22:10:50 +0000
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