Ingredients

The following ingredients have 4 Servings
  • 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

Instruction

  • 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, about 2-3 minutes.
  • Add the Cajun seasoning and oysters and cook about 5-10 minutes, or until oysters are fully cooked.  If your oysters are very large, I recommend cutting them in half so they are more evenly distributed throughout the stuffing.  If your oysters are smaller sized you can leave them whole.
  • 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. DO NOT OVER MIX. Just toss the mixture lightly.
  • Add the reserved oyster liquid and chicken broth and toss to mix. 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. Stuffing is done when lightly browned and crisp on top.