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 and check out my
Creole & Cajun Recipe Page as well as my
Bibliography of Creole & Cajun Cookbooks!
