Make your Thanksgiving a Success with this Oyster and Andouille Sausage Stuffing
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The holidays are upon us! And what better way to celebrate than with this oyster and Andouille sausage stuffing. I LOVE this stuffing! I mean seriously, love it. The combination of the deliciously briny oysters, the umami goodness of the Andouille sausage and the sweetness of the cornbread is AH-MA-ZING.
When I think stuffing, I think Thanksgiving. I mean, who doesn’t? An age old (is it it really that old?) tradition, I’ve rarely been to a Thanksgiving dinner where stuffing wasn’t served. Now this oyster and Andouille sausage stuffing is not your boring old Stove top stuffing (Yuck!). Made with sweet cornbread, the flavors in this stuffing are so awesome together. Growing up, my mom loved to experiment with all different kinds of stuffing – we had spinach and artichoke, crab, Mexican, and sausage, but never were any of them made with cornbread. My mom doesn’t really like cornbread (blasphemy, I know!).
Thanksgiving is different now. I spend it with the boyfriends family, while Christmas is spent with my family.So I make cornbread stuffing. And then I put oysters and sausage in it. YUM.Click To Tweet
The holidays tend to be crazy, limiting the time we have (or want) to cook. I wrote a cook called “13 Easy to Make Holiday Side Dishes” with this in mind. It is a collection of great holiday side dishes that are incredibly easy to make and absolutely delicious. Plus, these side dishes can be served all year round, not just the holidays. The best part is that this cookbook is FREE to everyone!
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Oyster and Andouille Sausage Stuffing
Oyster stuffing is pretty popular. There are a number of recipes out there on the inter-webs that are great. But I couldn’t go with just oysters. What’s a stuffing without a little salty meat? Not a stuffing, I say (just kidding, there are good meatless stuffing recipes out there too…). So I add Andouille sausage. If you’ve ever cooked with Andouille sausage, you know it’s delicious.
Andouille sausage is a smoked sausage typically made with pork and Cajun seasonings. It’s got just a touch of spice in it for that perfect amount of heat. I LOVE to cook with this stuff – it adds so much flavor to the dishes!
Love Cajun flavors? Try out these other great Cajun inspired recipes:
Now that I’ve wasted 5 minutes of your time reading about nonsense, I’ll bet you’re ready to make this stuffing! Or you’re ready to kill me. I understand the sentiment, but lets make the stuffing first!
Heat a skillet over medium heat and brown the Andouille sausage. Add the butter, green pepper and onion and cook until the vegetables are soft. Add the oysters and cook about 10 minutes, or until oysters are fully cooked. This may depend on their size. The oysters I get tend to be very large, so I cut them in half with kitchen shears before cooking. If you’re oysters are smaller sized you can leave them whole. It’s better is the oysters are dispersed within the stuffing instead of 3 people getting an oyster and the rest going without! You may get some serious complaints there….at least you would if I was there 🙂
Preheat the oven to 350 degrees. While the oysters are cooking, crumble the cornbread and place in a large bowl and add the oyster and sausage mixture.
Add the reserved oyster liquid and chicken broth; mix thoroughly. Add the chicken broth 1/2 cup at a time to avoid over-saturation.
Pour in a baking dish, cover (either with a lid or aluminum foil) and bake for 45 minutes. Remove the cover for the last 15 minutes of cooking to crisp up the top.
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This oyster and andouille sausage stuffing is made with cornbread and packed full of awesome Cajun flavors!
- 4 cups cornbread
- 2-8 oz. jars of fresh oysters drained with liquid reserved
- 6 oz. Andouille sausage diced
- 1 diced green pepper
- 1/2 onion diced
- 1/2 to 1 cup chicken broth
- 1 tbsp. Cajun seasoning
- 1 tbsp. butter
- Heat a skillet over medium heat and brown the Andouille sausage.
- Add the butter, green pepper and onion and cook until the vegetables are soft.
- Add the oysters and cook about 10 minutes, or until oysters are fully cooked. The oysters I get tend to be very large, so I cut them in half with kitchen shears before cooking.
- Preheat the oven to 350 degrees.
- While the oysters are cooking, crumble the cornbread and place in a large bowl.
- Add the oyster and sausage mixture and stir until combined.
- Add the reserved oyster liquid and chicken broth; mix thoroughly.
- Add the chicken broth 1/2 cup at a time to avoid over-saturation.
- Pour in a baking dish, cover (either with a lid or aluminum foil) and bake for 45 minutes. Remove the cover for the last 15 minutes of cooking to crisp up the top.