Cajun Cornbread Biscuit Dressing
Put a Cajun spin on a classic Autumn recipe with this Cajun Cornbread Biscuit Dressing! From cornbread to biscuits to Andouille sausage, this recipe includes a number of Southern favorites!
Servings: 12 servings
Calories: 426kcal
Ingredients
- 2 8.5-oz. boxes corn muffin mix, baked
- 1 16.3-oz. can refrigerated biscuits, baked
- 1 Tbsp olive oil
- 2 cups chopped celery
- 1 cup diced yellow onion
- 1 bunch green onions chopped
- 2 green bell peppers seeded and diced
- 12 oz. Andouille sausage diced
- 1 Tbsp minced garlic
- 1 14.5-oz. can fire-roasted diced tomatoes, undrained
- 6 large eggs
- ½ Tbsp Cajun spice blend
- ½ tsp kosher salt
- ½ tsp black pepper
Instructions
- Crumble the baked muffins and biscuits into a large bowl; set bowl aside.
- Preheat oven to 350°F.
- Using a large skillet, add olive oil and place over medium-high heat. Add celery, onion, green onions and bell peppers; sauté, stirring occasionally, for 8-10 minutes, or until peppers have begun to soften and most of the liquid has evaporated from the pan.
- Using a separate skillet, add Andouille sausage and garlic; stir until well combined. Sauté for 5-6 minutes, stirring occasionally.
- Remove skillets from heat and transfer ingredients into bowl with crumbled cornbread and biscuits. Add undrained tomatoes, eggs, salt and pepper; stir until well combined.
- Transfer mixture into (2) greased 9”x13” baking dishes.
- Top dishes with foil and bake for 50 minutes.
- Remove foil and continue baking for 20-25 more minutes, or until tops are golden brown.
Nutrition
Calories: 426kcal | Carbohydrates: 5g | Protein: 9g | Fat: 12g | Saturated Fat: 4g | Trans Fat: 1g | Cholesterol: 106mg | Sodium: 420mg | Potassium: 230mg | Fiber: 1g | Sugar: 2g | Vitamin A: 434IU | Vitamin C: 18mg | Calcium: 32mg | Iron: 1mg
