Andouille Stuffing

2 (16 ounce) packages jalapeno cornbread mix
1 pound Andouille sausage
2 medium onions, chopped
2 medium bell peppers, chopped
1/2 cup (1 stick) butter
1 can cream of chicken soup
1 cup chicken broth
2 large eggs, well beaten

Following package instructions, bake jalapeno cornbread.

In a food processor, chop sausage into fine pieces.

Melt butter in skillet and saut chopped vegetables.

Mix cornbread, sausage, vegetables, soup, broth and eggs in a large casserole. Bake at 350 degrees F for 45 minutes or until top is golden brown.

Serves 12.