Cornbread And Andouille Stuffing - cooking recipe

Ingredients

8-inch pan cornbread (2 inches thick)
1 lb. andouille sausage, sliced in quarters
3 Tbsp. butter
2 medium onions, chopped
1 bunch celery, chopped
1 bunch green onions, chopped
1 lb. cooked crawfish tails
1 tsp. garlic, minced
1 tsp. thyme
1 tsp. sage
2 to 3 c. chicken broth
salt and pepper
Tabasco to taste
1 bunch Italian parsley

Preparation

Preheat oven to 350\u00b0.
Crumble cornbread into large bowl and set aside.
In saute pan cook andouille until fat is rendered. Drain and add to cornbread.
Saute onions, celery and 1/2 of green onions in butter.
Add crawfish, garlic and herbs.
Stir and cook for 3 minutes and add to cornbread mixture.
Bring chicken broth to boil and add slowly to cornbread mixture until desired consistency.
Season to taste with salt, pepper and Tabasco.
Stir in remaining green onions and parsley.
Pour into casserole and bake for 30 minutes or until heated throughout.