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Cornbread & Andouille Dressing

Ep 18 – Andouille Cornbread Dressing Chef Brenda of Brenda's French Soul Food restaurant in San Francisco walks you through how to cook Cornbread Dressing seasoned with plenty of Andouille Sausage and the Holy Trinity! OOOOOhhhhhhhwheee! Makes 8 Cups If you'd like to cook along you will need: 1 TB Canola Oil 1 # Minced Andouille 1 Tsp Dried Thyme 1 Garlic Clove, Minced Garlic 1/2 C. Diced Yellow Onion 1/2 C. Diced Celery 1/2 C. Diced Bell Pepper 6 C. Cornbread Crumbs (1 box Jiffy will yield this amount) 1 C. Hot Water 1 TSP Chicken Base ½ Stick Unsalted Butter 1 TSP Salt ½ TSP Black Pepper Method: Saute andouille and thyme in canola oil. Add vegetables and cook until soft. Turn off heat and add cornbread. Stir to coat crumbs. Add broth and butter. Stir gently for a few minutes to absorb liquid and melt butter. Season with salt and pepper. Check out all four of Chef Brenda's restaurants in the Bay Area currently open! https://frenchsoulfood.com https://brendasoakland.com https://brendasmeatandthree.com Still don't wanna Cook Like Brenda? That's OK 'cuz now we SHIP NATIONWIDE TO YOUR DOOR! https://www.goldbelly.com/brendas-fre... Music performed by Gaucho