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!
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 :)
ReplyDeleteYes ma'am, this is what I'm talkin' about!
ReplyDeleteI 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.
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