Andouille Stuffing

Yield: 12 servings

Ingredients

• 2 (16 ounce) packages jalapeño 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

Instructions

1. Following package instructions, bake jalapeño cornbread.
2. In a food processor, chop sausage into fine pieces.
3. Melt butter in skillet and sauté chopped vegetables.
4. Mix cornbread, sausage, vegetables, soup, broth and eggs in a large casserole.
5. Bake at 350 degrees F for 45 minutes or until top is golden brown.