3 tbsp vegetable oil 45 mL

1 lb andouille sausage*, diced 500 g

1-1/2 cups chopped Southern U.S. sweet onion 375 mL

1/2 cup thinly sliced Southern U.S. celery 125 mL

1/2 cup diced Southern U.S. green pepper 125 mL

4 tbsp minced, seeded Southern U.S. jalapeño pepper 60 mL

8 cups crumbled cornbread 2 L

1/2 cup chicken stock or water 125 mL

Salt and pepper to taste

In large skillet over medium heat, heat oil. Add sausage and cook, stirring, until sausage is crisp, approximately 5 minutes. Add onion, celery, green pepper and jalapeño. Cook, stirring until tender, approximately 5 minutes. Add cornbread and stir to combine. Add stock or water by the tablespoonful until mixture is well-moistened but not soggy. Cook, stirring, for 3 more minutes. Season to taste with salt and pepper and serve immediately.

Makes roughly 16 cups.

* If Andouille is not available at your grocery store, chorizo can be substituted.

Source: Developed by Chef Jacques Leonardi for www.gosouthfresh.com.

- www.NewsCanada.com

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