I’ve given you my classic recipe and my recipe that incorporates savory mushrooms and bacon. Today, I’ve got another amazing take on the dish that y’all are just going to love!!
My Creole Cornbread Dressing takes the classic and adds a ton of flavor in the way of the holy trinity (sautéed onions, peppers, and celery), some andouille sausage, and a heaping helping of Tony Chachere’s Creole Seasoning.
Using Tony Chachere’s adds so much flavor and just a touch of heat. And there’s no reason to add salt and pepper when you use it. And I’m all about saving a step or two! 🙂
If you’re serious about adding a punch of flavor to the Thanksgiving table, you’re going to want to try this out for sure.
And be sure to think outside turkey time too. Since this dressing has sausage in it, it makes a perfect complete meal all by itself! Y’all enjoy!!
Recipe Card
Creole Cornbread Dressing
Ingredients
- 1 (12-ounce) package andouille sausage, diced
- 1 small yellow onion, finely chopped
- 1 green bell pepper, seeded and chopped
- 2 ribs celery, finely diced
- 6 cups crumbled cornbread
- 1 (10 1/2-ounce) can cream of celery soup
- 1 (10 1/2-ounce) can cream of chicken soup
- 2 cups chicken broth
- 1 1/2 tablespoons Tony Chachere’s Creole Seasoning
Instructions
- Preheat the oven to 350°F. Lightly spray a 13X9-inch baking dish with nonstick cooking spray.
- Heat a large skillet over medium heat and sauté the sausage until just starting to brown - about 5 minutes. Remove the sausage and set aside, leaving the rendered fat in the pan. Add the onion, bell pepper, and celery to the skillet. Cook about 10 minutes or until the vegetables are tender. Set aside.
- In a large bowl combine the cornbread, cream of celery soup, cream of chicken soup, broth, sautéed sausage and vegetables, and Tony Chachere's Creole Seasoning. Stir well. Pour the mixture into the baking dish. Bake uncovered for 30 to 45 minutes or until golden brown.
This post is sponsored by my friends at Tony Chachere’s but the thoughts and opinions expressed here are all mine – just as always. 🙂
I love the southern cornbread dressing. I grew up eating it and to this day I still make it over the holidays. But I am going to make this recipe with the sausage. I know the sausage will give a really good flavor. I have all the Faith this will turn out fantastic.
Thanks, Dorothy! I hope you enjoy it!
It turned out a little wetter than I usually prefer, but the flavor was amazing. I will definitely make it again, but I would probably use less broth next time.
So glad you enjoyed the flavor!
Hi, Stacey ~ could regular breakfast sausage (cooked and crumbled) be used in place of the andouille? I know it wouldn’t exactly be Creole style, but andouille can be hard to find where we live, and we love breakfast sausage.
I think it wold work just fine! Enjoy!
I could, and do, eat this dressing on it’s own as a light meal. TY for the recipe.
I’m guilty of that, too! It’s so good!
What is the gravy that you pour over the dressing?
I just made a simple gravy with chicken stock.
Love the recipe, but would have to remove a lot of the spices. Just can’t eat them. But I can sure replace the andouille with regular smoked sausage and cut way back on the Tony’s. Wonderful recipe, thanks!
Of course! Enjoy!
Oh My Goodness, this sound SO good, and SO easy. It’s going on the menu for Thanksgiving!
While this sounds amazing, I would like to see you put out an mouth drooling Shrimp Dressing recipe. I’m waiting
I second this. Please
Hmmm… 🙂
Thanks! Hope you’ll enjoy!