Two of my favorite holiday dishes growing up were oyster stuffing and cornbread dressing. So, why not combine the two? I’ve added some andouille sausage here, because we all know pork makes everything better, and it also adds a nice chewiness and pop of smokey flavor. This dish is the perfect way to switch up an old classic, so feel free to get creative with it by throwing in some of your favorite seasonings, such as cayenne, sage, or Tony Chachere’s.
Serves 12 - 15
10 oz andouille sausage, chopped
- 2 pints fresh-shucked oyster
- 1 cup oyster juice (known as oyster liquor), reserved from the pints
- 6 cups crumbled cornbread
- 4 cups finely chopped French bread
- 1 medium yellow onion
- 2 jalapenos
- 1 cup chopped celery
- 2 cloves garlic, minced
- 1 stick unsalted butter + extra for greasing the dish
- 3 eggs, beaten
- ½ cup parsley, chopped + extra for garnish
- 1 ½ quarts chicken broth
- Salt and pepper to taste
- Preheat the oven to 400 degrees Fahrenheit and grease a large casserole dish with butter.
- In a large pot over medium-high heat, melt the stick of butter and add the onion, celery, jalapeno, garlic, and andouille sausage. Sauté for about ten minutes, until the sausage is slightly browned and the onions are soft and translucent.
- In a large bowl, combine the cornbread, French bread, parsley, sautéed vegetables and sausage, chicken broth, oyster juice, eggs, oysters, salt, and pepper.
- Pour into the prepared dish and bake in the oven for 45 minutes to one hour, until set in the center. To create a crispy top, turn the broiler on high for the last five minutes.
- Remove from the oven and let cool slightly before serving. Top with extra parsley for garnish.