Total Time
1hr 45mins
Prep 1 hr 15 mins
Cook 30 mins

My FIL introduced me to this recipe a few years ago. It is a favorite at family gatherings and the fall/winter holidays. The cornbread needs to be made the night before, crumbled and set out to air-dry overnight.

Ingredients Nutrition

Directions

  1. Melt the butter in a large skillet over medium-high heat.
  2. Add the sausage and sauté/stir for 5 minutes or until lightly browned.
  3. Transfer sausage to a paper-towel lined plate and keep drippings in skillet.
  4. Add the onion, scallion, celery, red pepper, and garlic to the skillet.
  5. Sauté/stir over medium heat for 10 minutes or until the onion is softened.
  6. Add in the Worcestershire sauce and Cajun seasoning; stir to combine.
  7. Transfer the cooked vegetables to a large mixing bowl.
  8. Add in the cornbread, cooked andouille, crabmeat, and parsley; stir to combine.
  9. Gradually stir in eggs and approximately 1 cup of broth until the stuffing is evenly moist but not soggy.
  10. Season with salt and pepper to taste.
  11. Transfer stuffing mixture to a lightly buttered casserole dish; drizzle with 1/2 cup broth, cover with foil and bake in a 350°F oven for about 30 minutes (for a crustier top, uncover after 15 minutes and continue baking).
Most Helpful

5 5

This recipe made a delightful change from our traditional dressing served during the holidays. The recipe was extremely easy to prepare and was very nicely seasoned. I served this with boiled and fried shrimp, snow crab legs, twice baked potatoes and french bread for a wonderful Christmas dinner. Thanks so much for sharing the recipe!