Emeril Lagasse Andouille Sausage Cornbread Stuffing Recipe

We don’t have to wait for celebrity chef Emeril Lagasse’s new Gulfport, Mississippi restaurant to open in order to enjoy some great Lagasse cuisine!  This Thanksgiving, why not try something a little new, a little different?  This Emeril Lagasse Andouille Sausage Cornbread Stuffing recipe enlivens any Thanksgiving meal, no matter who did the turkey this year, enjoy!

Ingredients:

• 1 tablespoon olive oil
• 1/4 cup chopped yellow onions
• 1/2 cup chopped andouille sausage (about 2 ounces)
• 1/4 cup chopped green onions
• 2 tablespoons chopped celery
• 2 tablespoons chopped green bell peppers
• 1 tablespoon finely chopped fresh garlic
• 1 cup coarsely crumbled homemade or purchased corn muffins
• 1/2 cup chicken stock
• 1 teaspoon Creole Seasoning, or to taste
• Salt and freshly ground black pepper

What’s Next:

Heat oil in a large skillet over high heat. Add yellow onions and sausage and saute 1 minute. Add green onions, celery, bell peppers and garlic and stir fry 1 minute.

Stir in corn muffins, stock and Creole seasoning, season to taste with salt and pepper and cook, stirring and shaking the skillet, about 2 minutes. Remove from heat and serve with roast chicken, turkey or pork.

Eat well & Laugh often!