Cajun Cornbread Dressing
Dive into the bold and hearty flavors of the South with this Cajun Cornbread Dressing, a must-have for your next holiday gathering or family dinner. Featuring a perfect blend of crumbly cornbread, cubed French bread, andouille sausage, and a medley of aromatic vegetables like celery, onion, and bell pepper, this dish brings a savory kick with the help of Cajun seasoning, paprika, and thyme. Moist and perfectly seasoned, this dressing is elevated with a rich chicken broth and egg mixture, ensuring every bite is packed with flavor and texture. Topped with fresh parsley and baked to golden perfection, this crowd-pleasing side dish is the ultimate complement to roasted meats or served as a flavorful standalone treat. Whether you're planning a Thanksgiving feast or a weeknight indulgence, this easy-to-follow recipe delivers classic comfort with a spicy Cajun twist.
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Recipe Information
Ingredients
- 4 cups (crumbled) Cornbread
- 2 cups (cubed) Day-old French bread
- 1 stick (8 tablespoons) Butter
- 1 large (diced) Yellow onion
- 2 stalks (diced) Celery
- 1 medium (diced) Green bell pepper
- 3 minced Garlic cloves
- 1 cup (diced) Andouille sausage
- 3 cups Chicken broth
- 2 large (beaten) Eggs
- 1 tablespoon Cajun seasoning
- 1 tablespoon (chopped) Fresh parsley
- 1 teaspoon Dried thyme
- 1 teaspoon Paprika
- 0.5 teaspoon Ground black pepper
- 0.5 teaspoon Kosher salt
- 1 tablespoon (for greasing the pan) Vegetable oil
Instructions
Preheat your oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish with vegetable oil and set aside.
Crumble the cornbread into a large mixing bowl and add the cubed French bread. Toss to combine and set aside.
In a large skillet, melt the butter over medium heat. Add the diced onion, celery, and green bell pepper. Sauté for about 5-7 minutes until the vegetables soften.
Stir in the minced garlic and cook for another minute.
Add the diced andouille sausage to the skillet and cook for 3-4 minutes until it begins to brown slightly.
Season the mixture with Cajun seasoning, paprika, thyme, black pepper, and kosher salt. Stir well to combine and remove from heat.
Pour the skillet contents into the bowl with the cornbread and French bread crumbs. Toss gently to combine, ensuring the vegetables and sausage are evenly distributed.
In a separate bowl, beat the eggs and whisk them together with the chicken broth. Pour this liquid mixture over the cornbread mixture and gently fold everything together until evenly moistened.
Transfer the mixture to the prepared baking dish, spreading it out evenly. Sprinkle the top with chopped parsley.
Bake in the preheated oven for 35-40 minutes, or until the dressing is golden-brown on top and set in the center.
Remove the pan from the oven and let the dressing rest for 5 minutes before serving. Enjoy!
Nutrition Facts
Calories |
4462 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 238.9 g | 306% | |
| Saturated Fat | 91.3 g | 456% | |
| Polyunsaturated Fat | 23.5 g | ||
| Cholesterol | 983 mg | 328% | |
| Sodium | 12179 mg | 530% | |
| Total Carbohydrate | 441.7 g | 161% | |
| Dietary Fiber | 28.2 g | 101% | |
| Total Sugars | 45.2 g | ||
| Protein | 134.8 g | 270% | |
| Vitamin D | 5.0 mcg | 25% | |
| Calcium | 1112 mg | 86% | |
| Iron | 33.3 mg | 185% | |
| Potassium | 3142 mg | 67% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
