Creole Cornbread Dressing
This isn’t just any cornbread dressing—it’s a rich, savory, Louisiana-style Creole Cornbread Dressing that brings the heat and flavor straight from the bayou to your table.
Servings: 10
Ingredients
- 2-3 andouille sausage links diced
- 1 small yellow onion finely chopped
- 1 green bell pepper seeded and chopped
- 2 celery stalks finely diced
- 6 cups crumbled cornbread
- 1 10.5-ounce can cream of celery soup
- 1 10.5-ounce can cream of chicken soup
- 2 cups chicken broth
- 1 1/2 tablespoons Creole seasoning like Creole Kick or your favorite blend
Instructions
- Instructions
- Set your oven to 350°F (175°C). Grab a 13×9-inch baking dish and lightly spray it with nonstick cooking spray. This ensures the dressing doesn’t stick and gives it a nice, even bake.
- Heat up a large skillet over medium heat. Toss in those diced andouille sausage links and cook for about 5 minutes, until they just start to brown. The fat from the sausage will add flavor to your dressing, so don’t drain it! Set the browned sausage aside for later.
- In the same skillet, add the chopped onion, bell pepper, and celery. Sauté these in the leftover sausage drippings for about 10 minutes, or until the veggies are soft and tender. This step helps bring out the natural sweetness of the vegetables, while that sausage fat gives them a smoky, savory base.
- In a large mixing bowl, combine the crumbled cornbread, cream of celery soup, cream of chicken soup, chicken broth, browned sausage, sautéed veggies, and Creole seasoning. Stir until everything is mixed together well. This should look thick and creamy—just the way we want it.
- Pour the cornbread mixture into your prepared baking dish and spread it out evenly. It’s ready to hit the oven!
- Slide the dish into the oven and bake, uncovered, for about 30-45 minutes. The top should be golden brown, and a food thermometer must read at least 165°F in the center before you remove it from the oven. Keep baking if it has not reached 165°F.
- Once it’s baked to perfection, pull the dish out and let it cool for a few minutes before serving. Dig in and enjoy the bold, comforting flavors of Creole cooking!
Notes
Make ahead: Keep wet and dry components separate and chilled, then combine just before baking and cook immediately. Do not refrigerate assembled, uncooked dressing overnight.
To freeze uncooked dressing: Place it in a shallow freezer-safe container and freeze immediately for up to 3 months. Do not thaw before cooking. Bake from frozen at 350°F in a dish rated for freezer-to-oven use until a food thermometer reads at least 165°F in the center. Allow extra baking time beyond the fresh recipe's 30-45 minutes; use the thermometer to confirm doneness.
Cooked leftovers: Divide into shallow containers and refrigerate or freeze within 2 hours. Refrigerate for up to 3 days or freeze for up to 3 months. Thaw cooked leftovers in the refrigerator and reheat at 350°F until the center reaches at least 165°F on a food thermometer.
Nutrition
Serving: 1g | Calories: 80kcal