Andouille Cornbread Dressing

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By Chef Irv Miller
Serves 8-10


  1. 8 cups yellow cornbread, broken up
  2. 2 cups andouille sausage, diced small
  3. 1 cup unsalted butter
  4. 2 cups sweet onions, diced small
  5. 1 cup celery, diced small
  6. 4 Tbsp. chopped garlic
  7. 1 bunch fresh sage
  8. 1 Tbsp. celery salt
  9. 6 eggs, whisked
  10. 1 bottle beer
  11. 2-4 cups chicken stock, hot
  12. Kosher salt
  13. Black pepper, fresh-cracked


  1. Preheat oven to 350 degrees.
  2. Coat a large casserole dish with pan spray.
  3. Break up cornbread into small pieces and put into a large mixing bowl.
  4. Place a large skillet over medium-high heat, add cut-up sausage, and cook for 8-10 minutes.
  5. Remove sausage and set aside.
  6. To the same pan, add butter; when melted add onions, celery and garlic.
  7. When vegetables become tender, add the sage and stir in to blend.
  8. Pour all the cooked vegetables and sausage over the cornbread.
  9. Add the whisked eggs, beer and stock.
  10. Season with salt and pepper.
  11. Form into casserole dish.
  12. Cover with foil and bake at 350 degrees for 30 minutes.

Recipe compliments of Jackson's Steakhouse, Pensacola, Florida

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