Wednesday, February 10, 2010

Cornbread and Andouille Sausage Recipe at 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 and check out my Creole & Cajun Recipe Page as well as my Bibliography of Creole & Cajun Cookbooks!

3 comments:

Unknown said...

can't wait to try it out .. I must say your shrimp po boy recipe was a success for me .. thank you for sharing .. keep on bloggin :)

the wild magnolia said...

Yes ma'am, this is what I'm talkin' about!

Neilsh Patel said...

I enjoyed some of these posts, thanks for writing. I will share them with my colleagues. Is it ok if we include some of your posts in our newsletter? We will link to your site, of course. J I think our audience would enjoy these tidbits from time to time – they are all food and beverage industry professionals. You can email me at the address I provided.
Neilesh

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