Cornbread and Andouille Dressing

8 servings Prep: 20 m Cook: 47 m Total: 1 h 7 m Intermediate
5.0/5 (1)
Although this dish has similar ingredients, it is not a stuffing—this Cajun cornbread dressing is baked separately with andouille sausage, the holy trinity, and fresh herbs. Day-old cornbread crumbles together with savory andouille, onions, celery, and bell peppers for a golden, flavorful side dish perfect for holiday tables or Sunday suppers.

Ingredients

8 servings
  • 2 tsp unsalted butter
  • 1/2 lb Andouille, cut into 1/2 inch pieces
  • 1 1/2 cups chopped yellow onions
  • 1 cup chopped celery
  • 1 cup chopped green bell pepper
  • 1 tbsp minced garlic
  • Cornbread, I use day old but fresh is fine
  • 1/2 cup chopped green onions
  • 1/3 cup chopped fresh parsley
  • 2 tsp chopped fresh thyme
  • 1 tsp salt
  • 1/2 tsp freshly ground black pepper
  • 1/8 tsp cayenne
  • 2 large eggs, beaten
  • 1 - 2 cups chicken broth
  • 3 pieces of white or wheat bread, cut into 1/2 inch pieces

Step-by-Step Instructions

  1. Preheat the oven to 350 degrees Fahrenheit. Generously butter a 13x9 casserole baking dish and set aside.
  2. In a large skillet, cook the Andouille sausage about 5 minutes until brown and the fat is rendered. Add the onions, celery, bell peppers and garlic and cook for 2 minutes. Remove from the heat and transfer to a large bowl to cool.
  3. With your fingers crumble the cornbread into the bowl. Add the white or wheat bread pieces, the green onions, parsley and thyme and mix well with your hands.
  4. Add the salt, pepper, cayenne and beaten eggs and mix well with your hands. Add enough chicken broth, 1/2 cup at a time, to moisten the dressing being careful not to make it mushy.
  5. Transfer to the prepared dish and cover with aluminum foil. Bake for 25 minutes or until heated throughout. Uncover and bake for 15 minutes more until golden brown on top.

Common Problems and Solutions

Q: Why is my dressing too mushy?

A: Add the chicken broth slowly, just 1/2 cup at a time, and mix well between additions. The cornbread should be moist but still hold together—you want it cohesive, not soupy. Day-old cornbread also absorbs liquid better than fresh.

Q: Can I make this ahead of time?

A: Yes! Assemble the dressing completely, cover tightly, and refrigerate up to 24 hours before baking. You may need to add 5-10 minutes to the covered baking time if going straight from the fridge to the oven.

Tips and Techniques

Day-old cornbread works best because it’s drier and absorbs the broth without getting mushy. If using fresh cornbread, you can cube it and let it sit out uncovered for a few hours to dry out, or toast it lightly in the oven.

Ingredient Substitutions

  • andouille sausage: smoked kielbasa or smoked turkey sausage
  • fresh thyme: 3/4 tsp dried thyme
  • cornbread: store-bought cornbread or cornbread mix

Equipment Needed

  • 13x9 inch casserole baking dish
  • Large skillet
  • Large mixing bowl
  • Aluminum foil

Historical Context

In Louisiana, dressing is always cooked separately from the bird—that’s what makes it dressing, not stuffing. The Cajun version gets its character from andouille sausage and the trinity, making it heartier and more flavorful than traditional cornbread dressing from other parts of the South.