Best 2 Andouille Cornbread Dressing Chef Frank Brigtsen Recipes

Chef Frank Brigtsen is a renowned chef from New Orleans, known for his expertise in Creole and Cajun cuisine. His andouille cornbread dressing is a beloved dish that combines the flavors of spicy andouille sausage, sweet cornbread, and aromatic herbs. This flavorful dressing is perfect for stuffing a turkey or chicken, or it can be served as a side dish. With its unique blend of textures and flavors, Brigtsen's andouille cornbread dressing is sure to be a hit at any gathering.

Let's cook with our recipes!

CORNBREAD AND ANDOUILLE DRESSING

Cornbread and Andouille Dressing image

Provided by Food Network

Categories side-dish

Time 50m

Yield 8 servings

Number Of Ingredients 24

Ingredients

2 teaspoons unsalted butter
1/2 pound andouille, cut into 1/2-inch pieces
1 1/2 cups chopped yellow onions
1 cup chopped celery
1 cup chopped green bell peppers
1 tablespoon minced garlic
Basic Cornbread, recipe follows
3 slices white or whole wheat bread, torn into 1/2-inch pieces
1/2 cup chopped green onions
1/3 cup chopped fresh parsley
2 teaspoons chopped fresh thyme
1teaspoon salt
1/2 teaspoon freshly ground black pepper
1/8 teaspoon cayenne
2 large eggs, beaten
1 to 2 cups chicken stock, as needed
1 tablespoon plus 1/4 cup vegetable oil
1 cup yellow cornmeal
1 cup all-purpose flour
2 teaspoons baking powder
1 teaspoon salt
1/4 teaspoon cayenne
1 cup buttermilk
1 egg

Steps:

Preheat the oven to 350 degrees F. Generously butter a 13 by 9-inch baking dish and set aside.
In a large skillet, cook the sausage until brown and the fat is rendered, about 5 minutes. Add onions, celery, bell peppers, and garlic, and cook for 2 minutes. Remove from the heat and transfer to a large bowl to cool.
With your fingers, crumble the corn bread into the bowl, add bread, the green onions, parsley, and thyme, and mix well with your hands. Add the salt, pepper, cayenne, and eggs, and mix well with your hands. Add enough broth, 1/2 cup at a time, to moisten the dressing, being careful not to make it mushy.
Transfer to the prepared dish and cover with aluminum foil. Bake until heated through, about 25 minutes. Uncover and bake until golden brown, about 15 minutes.
Preheat the oven to 400 degrees F.
Pour the vegetable oil into a 9-inch baking pan or heavy cast iron skillet. Place the pan into the oven as it preheats, allowing it to heat for at least 10 minutes.
Combine the cornmeal, flour, baking powder, salt, and cayenne in a large mixing bowl and stir with a wooden spoon. Add the buttermilk and egg to the mixture, and stir well to blend. Pour the cornmeal batter into the preheated pan and bake in the oven for 25 minutes or until lightly golden brown. Remove from the oven and let cool before serving or using in the dressing.

CORN "KATHY'S SQUAW CORN" RECIPE - (4.5/5)

Corn

Provided by á-164771

Number Of Ingredients 7

Ingredients

1 can of Cream Style Corn
1 can of Whole Kernel Corn (drain about 1/2 of the liquid)
1 stick of Butter (or Oleo)
2 Large Egg
8 oz. of Sour Cream
1/4 C. Sugar
1 box of Jiffy Corn Bread Mix

Steps:

Mix all ingredients until blended well. Then bake in a 9 x 13 in. oblong baking pan. Bake @ 350 degrees for about 45 minutes to an hour.

Tips:

To ensure a moist and flavorful dressing, use a combination of cornbread and bread cubes.
If you don't have andouille sausage, you can substitute another type of smoked sausage, such as kielbasa or chorizo.
For a vegetarian version of the dressing, omit the sausage and add more vegetables, such as diced carrots, celery, and bell peppers.
To add a touch of sweetness to the dressing, add a handful of raisins or cranberries.
For a more savory dressing, add a tablespoon of chopped fresh herbs, such as thyme, sage, or rosemary.
Be careful not to overcook the dressing, as it will become dry and crumbly.

Conclusion:

Andouille cornbread dressing is a delicious and versatile side dish that can be enjoyed with a variety of main courses. It is perfect for Thanksgiving, Christmas, or any other special occasion.