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Andouille Stuffing



  • 2 (16 ounce) packages jalapeno cornbread mix
  • 1 pound Andouille sausage
  • 2 medium onions, chopped
  • 2 medium bell peppers, chopped
  • 1/2 cup (1 stick) butter
  • 1 can cream of chicken soup
  • 1 cup chicken broth
  • 2 large eggs, well beaten


  1. Following package instructions, bake jalapeno cornbread.
  2. In a food processor, chop sausage into fine pieces.
  3. Melt butter in skillet and sauté chopped vegetables.
  4. Mix cornbread, sausage, vegetables, soup, broth and eggs in a large casserole.
  5. Bake at 350 degrees F for 45 minutes or until top is golden brown.

Yield: 12 servings


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