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!