ANDOUILLE SAUSAGE STOVE TOP CORNBREAD STUFFING

Reprinted with permission from Jimmy Bannos, Chef/Owner of Heaven on Seven, Chicago, IL.

(Serves 4 to 6)

• 2 cups Andouille sausage, diced
• 1 cup Yellow onion, diced
• 1 cup Celery, diced
• 2 cups Green pepper, diced
• 1 Tbsp. Roasted garlic
• 1 Tbsp Creole seasoning
• 3 cups Chicken stock
• 3 1/2 cups Jalapeño Cornbread, diced in 1" cubes
• 1 cup Parmesan Cheese
• 2 Tbsp. Parsley Chopped
• Salt and Pepper to taste

Using a large saute pan, sauté the Andouille Sausage until cooked through. Drain the excess fat and add the onion, celery, and green pepper, garlic and Creole seasonings and stir to combine well. Add chicken stock and allow the mixture to simmer at low heat for 10 minutes, stirring occasionally. Add the cornbread, cheese, and parsley and continue cooking, stirring frequently, for an additional five minutes.

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