Andouille Corn-Bread Stuffing
makes 1 1/2 cups
1 tablespoon olive oil
1/4 cup chopped onions
4 ounces (1/2 cup) chopped andouille sausage
1/4 cup chopped green onions
2 tablespoons chopped celery
2 tablespoons chopped green bell peppers
1 tablespoon minced garlic
1 teaspoon Creole seasoning
1/2 teaspoon salt
3 turns freshly ground black pepper
1 cup coarsely crumbled Japaleno Corn Muffins
1/2 cup chicken stock
Heat the oil in a large skillet over high heat. Add the onions and andouille and
saute for 1 minute. Add the green onions, celery, bell peppers, and garlic and
stir-fry for 1 minute. Stir in the Creole seasoning, salt, pepper, corn muffins,
and stock and cook, stirring and shaking the skillet, for 2 minutes. Remove from
the heat. Use immediately.