Ingredients

The following ingredients have 12 Servings
  • 20 oz. package cornbread mix (gluten-free if needed, cooked in a 9 x 13 inch pan according to package directions)
  • 13 oz. package of link sausage (cut into ½ inch pieces)
  • 1 green bell pepper (finely chopped)
  • 4 stalks celery (finely chopped)
  • 1 small sweet onion (finely chopped)
  • 2 cloves garlic (minced)
  • 2 Tbsp. olive oil
  • ½ tsp. salt
  • ¼ tsp. pepper
  • 3 to 4 cups chicken broth (regular sodium)
  • 1 Tbsp. blackened seasoning mix (or Cajun seasoning)
  • ½ - 1 tsp. salt (to taste)
  • Parsley (optional)

Instruction

  • Preheat oven to 350 degrees.
  • Cook sausage over medium heat for 10-15 minutes or until sausage is browned. Remove sausage from pan and set aside.
  • With remaining sausage grease, add 2 tablespoons olive oil, bell pepper, onion, celery, ½ teaspoon salt and ¼ teaspoon pepper. Saute vegetables for 8-10 minutes over medium heat, or until onions begin to brown.  
  • Add crushed garlic and continue cooking for 2 minutes.
  • While vegetables are cooking, whisk together blackened seasoning mix.
  • Crumble cornbread until there are no large clumps remaining. Combine sausage, vegetables, seasoning mix, salt, and cornbread in the baking dish. Toss to mix thoroughly.
  • Pour 3 - 3 ½ cups of chicken broth into cornbread mixture. (This may seem like a lot at first, but remember, you will be baking this and a lot of the moisture will evaporate.)
  • Bake uncovered for 30-35 minutes, or until the top begins to get crispy.  Add more chicken broth as needed.
  • Let sit for 10 minutes before serving.  Top with finely chopped parsley and enjoy!