Tony Chachere's, Cornbread Dressing, Gaye Sandoz, knoe, news - KNOE 8 News; KNOE-TV; |

Tony Chachere's Seafood Cornbread Dressing

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6 cups Cornbread, baked and crumbled
1 cup Italian Bread Crumbs
2 sticks butter, melted
2 pounds Italian Sausage, taken out of casing or bought without, cooked and drained
(Can substitute 2 pounds hot breakfast sausage)
3 cups, mixed chopped seasoning vegetables (onions, bell pepper, celery)
1 bunch green onions, chopped
 Tony Chachere's More Spice or Original Creole Seasoning to taste
1 lb. crawfish, peeled shrimp or oysters
2-3 cups chicken or seafood stock and 1 can Turkey or Chicken Gravy
Butter pats for top

Method of preparation:
Preheat oven to 350 degrees.  Mix cornbread and crumbs in a large bowl and set aside.  In skillet, cook Italian sausage, drain.  Saute vegetables and garlic in 1/2 cup butter.  Add to crumb mixture.  Add Tony Chachere's Creole Seasoning, green onions, 1/2 cup butter, seafood and chicken broth.  Place in a greased baking dish and bake in 350 degree oven for 45 minutes.  Serves 10-15.

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