Recipe: Creole Cornbread Dressing

By Stacey Little – Southern Bite

In the South, it’s just not Thanksgiving without cornbread dressing on the table. And while many would say it ranks right up there with the turkey in terms of importance, there are others, myself included, who think it ranks just a hair above it. I mean, we have turkey often throughout the year, but dressing only comes at Thanksgiving and that fact alone is what elevates it above its poultry counterpart in my book.

I’ve given you my classic recipe and my recipe that incorporates savory mushrooms and bacon. Today, I’ve got another amazing take on the dish that y’all are just going to love.

My Creole Cornbread Dressing takes the classic and adds a ton of flavor in the way of the holy trinity (sautéed onions, peppers, and celery), some andouille sausage, and a heaping helping of Tony Chachere’s Creole Seasoning.

Using Tony Chachere’s adds so much flavor and just a touch of heat. There’s no reason to add salt and pepper when you use it. And I’m all about saving a step or two.

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