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 30-45 minutes. You’ll know it’s ready when the top is golden brown and the center is hot and bubbly.

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!