Print Recipe

Creole Cornbread Dressing

Prep Time30 mins
Cook Time45 mins
Total Time1 hr 15 mins
Course: Side Dish
Cuisine: American, Cajun, Creole
Servings: 10
Author: Stacey Little | Southern Bite


  • 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


  • 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.