Ophelia's dishes up Andouille Sausage Cornbread

It's that time of year when we tend to crave warm, delicious comfort food. Chef Bobby Stearns, Head Chef at Ophelia's, demonstrates how to make a seasonal favorite cornbread. INSIDE| Recipe for Andouille Sausage Cornbread


Ophelia's Thanksgiving Buffet
Date: Thursday, November 28
Location: Ophelia's Restaurant and Inn
Time: 10:30 AM - 4:00 PM
Cost: Adults - $29, Kids 12 & Under - $12.50, Kids 4 & Under - Free

Andouille Sausage Cornbread
4tbsp butter
1 cup andouille sausage-diced
1 cup yellow onion-diced
1 cup green peppers-diced
1/2 cup celery-diced
2 tbsp garlic-minced
1 tbsp fresh thyme-chopped
1 tbsp creole blackening spice
4 cups cornbread crumbled
1 cup chicken stock
1 cup green onion-sliced
1 egg
Melt butter in skillet over medium heat, add andouille sausage, cook
until  it starts to render then add onion, bell pepper, celery,
garlic, thyme and creole spice.  Reduce to medium, sweat vegetable
until tender.  Add cornbread and stir well to coat the andouille and
vegetables.  Reduce heat, add chicken stock, remove from heat, stir in
the green onions and place in refrigerator to cool.  When cool add egg
and mix well.  Perfect for stuffing pork chops or turkey.  Place in
baking pan and heat at 325 degrees for 25-30 minutes for side dish.


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