|From Nola Cuisine|
I made a nice batch of Cornbread and Andouille Stuffing with the last of my reserves of homemade Andouille Sausage. I stuffed it into 2 inch thick Pork Chops, grilled them and let them slow cook on the grill under smoldering Pecan wood chips.
This stuffing would also be great stuffed in a Chicken, Turkey, Turducken, or Peppers.
Here is a link to the recipe:
Conbread and Andouille Stuffing Recipe at Nola Cuisine!
Be sure to check out my ever growing Index of Creole and Cajun Recipes which links to all of the recipes featured on Nola Cuisine!