Cornbread Stuffing with Cajun Style Andouille Sausage
Cornbread Stuffing Mix, Cajun Style Sausage, Onions, Butter, Chicken Stock, Salt and Pepper
1 stick (4 ounces) Butter
2 Cajun Style Andouille Sausages, diced (Aidells is my favorite)
1 Large Sweet Onion Diced
20 ounces Chicken Stock
1 Bag (1 pound) Cornbread Stuffing (Pepperidge Farm)
Salt and Pepper
Spray a large casserole with some spray shortening, if desired. Pour entire bag of stuffing mis into casserole.
In a large skillet, over medium high heat, melt butter and bring to a boil. Allow butter to boil so that most of the natural water evaporates. When the boiling slows, add the sausage and drained onions. Sauté for about 4 minutes. Season with salt and pepper. Turn the heat up to high and bring mixture to a boil.
Pour boiling mixture over stuffing mix. Gently mix together. Serve immediately or keep warm until ready to serve.
