Description
This Cajun Cornbread Dressing recipe combines savory and spicy flavors with a moist, tender texture, making it a perfect side dish for holiday meals or any Southern-inspired feast. Featuring andouille sausage, fresh vegetables, and a bold Cajun seasoning blend, this dressing is baked to crispy perfection and topped with fresh parsley for a burst of color and freshness.
Ingredients
Scale
Cornbread
- 1 (20-ounce) package cornbread mix (gluten-free if needed, cooked in a 9 x 13 inch pan according to package directions)
Sausage and Vegetables
- 1 (13-ounce) package andouille link sausage (cut into ½ inch pieces)
- 2 tablespoons olive oil
- 1 green bell pepper (finely diced)
- 4 celery stalks (finely diced)
- 1 small sweet onion (finely diced)
- 2 garlic cloves (minced)
Seasonings and Broth
- 1 ½ teaspoons salt (divided, to taste)
- ¼ teaspoon black pepper
- 3 to 4 cups chicken broth (regular sodium)
- 1 tablespoon Cajun seasoning
- Parsley (optional, finely chopped for garnish)
Instructions
- Preheat Oven: Preheat your oven to 350 degrees Fahrenheit to prepare for baking the dressing.
- Prepare Cornbread: Cook the cornbread according to the package directions in a 9 x 13 inch pan. Once cool enough to handle, crumble the cornbread by hand or with a fork until no large clumps remain, ensuring an even texture for the dressing.
- Brown the Sausage: Heat a skillet over medium heat and cook the andouille sausage pieces for 10-15 minutes, stirring occasionally, until browned. Remove the sausage to a paper towel-lined plate to drain excess grease.
- Sauté Vegetables: To the skillet with the remaining sausage grease, add 2 tablespoons of olive oil. Add the diced bell pepper, onion, celery, ½ teaspoon salt, and ¼ teaspoon black pepper. Cook over medium heat for 8-10 minutes until onions start to caramelize. Add minced garlic and cook an additional 2 minutes until fragrant. If making your own Cajun seasoning, whisk it together during this time.
- Combine Ingredients: In a baking dish, mix together the browned sausage, sautéed vegetables, Cajun seasoning, remaining ½ to 1 teaspoon salt, and crumbled cornbread. Toss thoroughly to combine all ingredients. Pour in 3 to 3 ½ cups of chicken broth. The mixture will seem moist, but this is necessary as moisture will evaporate during baking.
- Bake the Dressing: Bake the mixture uncovered in the preheated oven for 30 to 35 minutes or until the top is crispy. Add more chicken broth if the mixture appears too dry while baking. Once done, let the dressing sit for 10 minutes before serving to allow flavors to meld.
- Garnish and Serve: Optionally, sprinkle the top with finely chopped parsley for a fresh burst of color and flavor before serving.
Notes
- Using gluten-free cornbread mix accommodates gluten sensitivities.
- Adjust chicken broth quantity to achieve preferred moisture level in the dressing.
- Make your own Cajun seasoning for a customizable spice blend or use store-bought.
- Allowing the dressing to sit after baking helps it set and enhances flavor development.
- Leftover dressing can be reheated covered in the oven or microwave for best results.
